What do you do with all those green tomatos?

I just came across this recipe for Green Tomato Salsa on the Grist Newsletter (Environmental News and Commentary) and thought I would pass it along to all you garden growers.

Green Tomato Salsa Verde, Now and Later

This is a salsa verde recipe adapted to make use of the loads of green tomatoes left hanging on the vines, refusing to ripen this time of year. Of course, you can also use the traditional tomatillo. I like to can at least a dozen jars of this delicious green tomato salsa to last the whole year. To do the same, just multiply the recipe. (Makes 2 pints)

2 pounds green tomatoes
1 medium white onion
4-6 cloves raw garlic
10-14 fresh jalapeños or your favorite green chiles (if you prefer milder salsa, try poblanos or Anaheim chiles), stems removed
1 bunch cilantro
Juice of 2 limes
Salt to taste or about 2 teaspoons
Water, if thinner consistency is desired

In a cast iron skillet or under the broiler, cook the tomatoes, onion, garlic, and chiles, turning frequently, until they begin to blacken all over and are soft. The garlic will likely be ready before everything else. Alternatively, you can boil the first four ingredients in salted water for 10-15 minutes until the tomatoes are soft and squishy. Next, transfer all to a food processor or blender and allow to cool for 10 minutes. Add the cilantro, salt, and lime and process into a coarse purée.

Thin with several tablespoons of water if a thinner salsa is desired.

Use immediately, refrigerate for up to two weeks, or freeze for up to six months. To can, ladle salsa into sterilized pint jars leaving 1/4 inch of head space; top with clean and sterilized two-piece lids. Process in a boiling water bath for 20 minutes. Store in a cool, dark place.