Begin with washing, coring and quartering your green tomatoes.  Don’t bother trying to blanch or peel them because it won’t work and will put you in a bad mood.  Discard most the seeds & juice and let the chickens have ’em.  It’s ok if a few seeds make it into the salsa, you just want to get rid of as many as you can (they will make the salsa bitter).

Use a food processor to dice up the tomatoes, peppers, onions and garlic.  Be sure to mince the garlic and hot peppers very fine.

Combine all ingredients in a large sauce-pot.  Bring to a boil.  Remove from heat.  Ladle hot salsa into hot jars, leaving 1/4″ headspace.  Adjust 2-piece caps.  Process 15 mins in a boiling-water canner.

Disclaimer:  Always follow directions specific to your equipment and elevation for canning.  Dispose of any home canned goods that show signs of spoilage which can include: bulging lids, leaking, corrosion, cloudy, mushy, moldy foods or disagreeable odors.