Zeedman
Garden Master
With frost expected, DW & I harvested all of the near-ripe & large green tomatoes, and many green peppers. Our intent was to allow as many of the tomatoes as possible to ripen slowly in our unheated garage. But with so many large green paste romatoes, I was wondering... has anybody ever made salsa with green tomatoes? An all-green salsa, with green peppers and cilantro, might be something really different. Would the firmness of the green tomatoes hold up through the canning process? The flavor would undoubtedly be very different as well, probably far less sweet - which might make the flavor of hot peppers stand out.