Green Tomato Salsa Verde!

(update: I made a double batch today using more of those pinkish green tomatoes, all yellow sweet peppers and white mariachi hot peppers along with a few jalapeños and a poblano. I made a batch without the cumin, oregano, or black pepper and it was great on fried eggs! More versatile.) I've stir-fried green tomatoes before and they weren't too bad. I'm too far north to actually fry-fry green tomatoes! I thought about how I like salsa verde for enchiladas and wondered if I could substitute green tomatoes for tomatillos. I found several recipes for green tomato salsa verde and decided to start with a very small batch. I have a way to use those beautiful huge green paste tomatoes now.

I processed 3 half-pint jars at 10 minutes--either water bath method or steam canner (I used steam canner but the times are exactly the same). Now I'm ready to make a double batch next time--using ripe yellow sweet peppers in stead of red ones for a nicer blended color.
Here is the full sized recipe which makes 3 pints:

7 cups green tomatoes, chopped (about 12 medium)
1 onion, chopped
5-10 jalapeños, seeded and chopped
1 sweet yellow or orange pepper, chopped
1/2 cup lime juice
2-3 T. white vinegar (depending on how sour you want it)
1 tsp. salt
1 tsp. dry oregano (optional)
2 tsp. cumin (optional)
1/2 tsp. black pepper (optional)
1/4 cup chopped cilantro (opt)

You can either chop finely and cook for 5-10 minutes before processing or else use the blender as I did. As far as the optional dry spices, I made a third batch without them and liked having a different version--less Tex-Mex tasting. I'm thinking it might be more versatile. I ate it on scrambled eggs with wild mushrooms and rice and it was great! No photo...I devoured it too quickly.