I had twenty pounds of green tomatoes that froze on the vine, but they made an excellent salsa verde. We’ve eaten our fair share and nearly everyone we know got a jar for Christmas! Below is the recipe I found on modern comfort food.
2 pounds firm, green tomatoes, cored and quartered
1 medium-sized yellow onion, peeled and coarsely chopped
1 fresh green Anaheim (or other large, mildly-flavored) chili pepper, stem and seeds removed, quartered
3-4 green jalapeño chilies (for a medium-hot salsa) or serrano chilies (for a hotter salsa), stems removed, quartered
3 garlic cloves, peeled and coarsely chopped
1 teaspoon sea salt
1/4 teaspoon ground cumin
1 tablespoon olive oil
3 tablespoons water
1/2 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
1 teaspoon honey or sugar
1/3 cup loosely packed cilantro leaves (coriander greens, dhania, etc.), coarsely chopped
pennies for pearls 