Sadly, tomato season is now over. And for most of us, that means we end up with a bunch of tomatoes that are in various states of ripeness. Ordinarily, I bring them all in and let them ripen (I just put them on a piece of cardboard in the basement and lay a sheet of newspaper over the top) to get one last batch of sauce.
But rather than the usual sauce, this year I wanted to try something a little different and make a green tomato salsa (or relish). I’ve had fried green tomatoes, but green tomatoes aren’t really something that’s on the menu around here (I prefer mine to be vine-ripened and juicy, but come October, it’s not really an option anymore). So in the spirit of experimentation, I gathered up what green orbs were left in the garden and got to work.