To make green tomato salsa, bring 7 cups prepared green tomatoes, 1/2 cup lime juice, 2 cloves chopped garlic, 5 to 10 seeded and chopped jalapeño peppers and 2 cups chopped red onion to a boil, and simmer five minutes. Add 1/2 cup cilantro, 2 teaspoons cumin and 1 teaspoon each oregano, salt and pepper. Allow the mixture to simmer for another five minutes. Ladle the mixture into sterilized jars, and process in a boiling water canner for 20 minutes.
Habanero or other peppers are an alternative to jalapeño peppers. Core and peel the tomatoes before chopping them. Optionally, taste the salsa, and add a small amount of sugar to the salsa to balance the flavor before ladling it into jars.
Another option is to combine 5 cups chopped tomatillos with 1 1/2 cups green chilies, 1/2 cup jalapeño peppers, 1 cup lemon or lime juice, 6 cloves chopped garlic and 4 cups chopped onions.
Add 1 teaspoon salt and 1 teaspoon black pepper to the mixture, and bring the mixture to a boil. Simmer the salsa for 20 minutes before ladling it into sterilized jars, and process the jars for 15 minutes in a boiling water canner. Optionally, add 3 tablespoons dried oregano and 1 tablespoon ground cumin to the mixture at the beginning of cooking.