Yes, the humble green tomato. Here in So Cal don't worry too much if we are left with a lot of green tomatoes on the vine. They will ripen in the fall or even winter. However, for those of you who are not as lucky, here's a tasty recipe.
Yield: 5 pints
5 cups chopped green tomatoes
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalapeños
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin*
3 Tbsp oregano leaves *
1 Tbsp salt
1 tsp black pepper
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.