I have never made a salsa with green tomatoes, but I would like to try. When I make a salsa the idea is to balance all the flavors. Tomato, onion, some type of spicy pepper, cumin, some type of vinegar, lime or lemon juice. I like to use V8 tomato juice and Tabasco instead of the vinegar most of the time.
A good recipe I think would use 50% tomato, 33% onion, 11% spicy pepper and the remaining 1% being the V8 juice and spices.
So with that formula here’s a recipe to try that will make 4 cups or 32 ounces of salsa.
16 ounces or two cups of diced Green tomato
10 ounces of onions - red or white onions but not green ones. Diced to the same size as the tomatoes.
5 ounces or a bit more than half a cup of chopped Jalapeno pepper. Dice these much smaller than the onion and tomato.
4 ounces of V8 tomato juice
1 ounce of chopped Cilantro
1 squeeze of the Lime
6-16 dashes of Tabasco
Put it all in a mixing bowl and mix it well.
If you want to be able to avoid the spicy pepper when you dip a chip chop the spicy pepper into larger pieces so it is easier to avoid.
I bet they would taste good on a pizza if they are sliced or diced. Marinate thick slices of them in olive oil, Balsamic vinegar and a bit of brown sugar for a few minutes and then put them into a hot saute pan to caramelize each side.
A few years ago a chef where I worked got 15 pounds of yellow tomatoes for a great price and he made a yellow tomato sauce. You could try making a green tomato sauce.
I am waiting for my wife to get home from a trip to try some pepper sauce that my friend made and shared. It apears to be a salsa, very thick and chuncky, with some onion, and it looks like a little tomato. I was expecting it to be a jar of vinegar with some peppers in it.
Wife buys some yellow tomatos sometimes. They are very good, and low acid, too. I may plant some next year.