We used this recipe I found on the Gardenweb forums for the salsa, except I changed it to be 6 cups green tomatoes and 3 cups onions, (instead of 5 & 4) because that seemed to be a lot of onions for my taste. I checked the Blue Book, which said the tomatoes are more acidic than onions, so I figured it was a safe substitution. We only got 4 pints out of it instead of 5 like it says. This is the full recipe:
Yield: 5 pints
6 cups chopped green tomatoes
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalapeños
3 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin*
3 Tbsp oregano leaves *
1 Tbsp salt
1 tsp black pepper
Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
The only thing I did different this time was roasting them on 425 instead of 375 or 400. The higher temp was just right. I think it took about 40 minutes - stirred once in the middle.
Here's the whole burrito. It was so big I could hardly fold it into a wrap. I had to eat it with a fork and knife. Mmm just looking at it is making my mouth water. I love Mexican food!