Make salsa of course! This is the perfect recipe for all those green tomatoes you inevitably have at the end of the season, especially cherry tomatoes which can be really acrid. I found the recipe on gardenweb.com and made my own alterations. Good for canning!
Yield: 5 pints
5 cups chopped green tomatoes
2 habanero or similarly spicy peppers seeded and chopped
3 to 5 seeded finely chopped jalapeños
1 finely chopped bell pepper
1 chopped onion
2 tablespoons sugar
6 cloves garlic, finely chopped
1 Tsp ground cumin
1/4 cup chopped cilantro
1 Tbsp salt
1 tsp black pepper
2 tbsp lime juice or cider vinegar
For a nice smoky flavor put 1/4 to 1/3 of your tomatoes on skewers before chopping, cherry tomatoes are best for this, and cook on a barbeque grill at medium-low heat until tomatoes are soft and yellowish in color, about 10 minutes. (I just put the skewers around the edge of the grill when we were cooking some ribs.)
Combine all ingredients except cilantro in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes to 45 minutes depending on desired chunkiness, stirring occasionally. Add cilantro 3 minutes before taking off heat.
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.