A few years back I canned a green tomato salsa using the dregs and overabundance of the garden and it was pretty damn good. It had an unmatched, “fresh” and “green” flavor even after being canned and put up for months.
In the same breath, even though I hate to, I would warn about certain intestinal dangers involved with the overconsumption of green tomatoes. Perhaps it is just me, but green tomatoes tend to make me rather “loose” and painfully gassy. Is it just me or have others noticed this effect?
That said, my green salsa was a very simple recipe. It wasn’t entirely green tomatoes, as I used some ripe and partially ripe tomatoes, but the majority were green. I basically roasted the green tomatoes on a cookie sheet with some peeled onions and a good quantity of peeled garlic cloves until browned and softened. Then I Blended them in a blender with the last of the fresh hot peppers from the garden (jalapenos, habaneros, cayenne.), reserving about half of the chopped chiles to add at the end. I then transferred that to a pot and added a good amount of salt, a small amount of vinegar, a small amount of sugar, and brought the salsa to a boil and a simmer for about ten minutes. I turned it off and let it cool to just barely warm… and at the very end, just before jarring/canning the lot I stirred in lots of chopped fresh cilantro, the juice of several fresh squeezed limes, and the remaining reserved chopped chiles. I added those ingredients at the end to the cooled salsa to layer the freshness over the cooked salsa and give it a little texture, true spicieness/heat, and retain the zing and freshness of the lime juice. Then I filled the jars, and hot canned them, or sealed them in boiling water for about ten minutes. Great on tacos or with tortilla chips, and it used up everything left of the garden.