Here is the salsa verde recipe from Farmgirl:
Makes about 3 pints
Recipe may be doubled; increase cooking time by 10-15 minutes
2 lb. green tomatoes, cored and chopped
1 lb. white or yellow onions, chopped
3/4 lb. sweet red peppers, cored and chopped
1/2 lb. tart cooking apples, such as 'Granny Smith', cored and chopped
6 garlic cloves, finely chopped
1 cup apple cider vinegar
1 Tablespoon kosher or sea salt
4 jalapeno peppers, cored, seeded if desired, and finely chopped
2 Tablespoons chopped cilantro
1 teaspoon ground cumin (optional)
Combine the tomatoes, onions, peppers, apples, garlic, vinegar, and salt in a large,nonreactive saucepan and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thickened, about an hour.
Stir in the jalapenos, cilantro, and cumin and simmer for 5 more minutes. Carefully puree the mixture using a stick blender until still somewhat chunky.
If canning, return the pureed relish to a boil, then ladle the hot mixture into hot jars, leaving 1/4-inch head space. Process 15 minutes in a boiling-water canner. Store in a cool, dark place.
And this is what I do if I'm not canning:
1. Throw all the green tomatoes in a huge pot.
2. Add enough vinegar and water to get them simmering.
3. Add whatever onions you have lying around. Garlic, maybe a handful of cloves? A few green apples. The tarter the better.
4. Chop a sweet pepper if you have one.
5. Dump in about 6 seeded and cored, chopped jalapenos. Maybe more?
6. When everything is mushy, stick-blender it (or pour it into the blender in batches).
7. Bring to a boil again, add lots and lots of cumin. Some salt. Some chili powder, maybe.
8. Simmer a while. Let it cool down. Pour it into freezer containers and hoard it away!
