We had so many green tomatoes after our crazy hail storm that I had to do something with them. I went to my favorite canning website. Nation Center for food Preservation. I found “Tomatillo Green Salsa recipe” and substituted tomatoes for the tomatillos.

I also used Serrano Chiles instead of jalapeno and used both Poblano and Anaheim Chiles for the “long green Chiles.” that the recipe called for. I roasted the Chiles on a lightly greased cookie sheet and broiled them on high turning as needed. then I put them in a paper bag to cool and removed the skins and seeds.

Please click on the below link for the recipe and directions for the water bath canning. If you don’t want to “can” the salsa you could also put it in containers and freeze.

https://nchfp.uga.edu/how/can_salsa/tomatillo_green_salsa.html