Some good recipes.
Final Fall Harvest Green Tomato Salsa
Source: From the test labs of SomethingEdible.com
Servings: Makes a little better than 48oz of salsa.
Prep Time: 15 minutesCook Time: 45 minutes
The Veggie Roast
Instructions: For the veggies, preheat oven to 450F. With a mortar & pestle or spice grinder, grind 1 tsp of salt, black pepper, fennel, cumin, oregano, and black peppercorns. Toss with the onions. Put into a large stainless steel oven-safe pan & drizzle with 1 tbsp of olive oil. Roast onion for 15 minutes. Add tomatoes and roast for another 30 minutes. If you're needing to roast your garlic, wrap it in foil and throw it in the oven now as well. After time has elapsed, remove everything to let cool. This is a good time to roast and prep the chiles.
For the dressing, whisk 1 tbsp olive oil, 1 tsp salt, cilantro, tequila, cider vinegar, demerara sugar, lime juice, minced garlic, roasted garlic, and diced jalapeno.
Dump broiled veg and dressing into a food processor. Buzz long enough to incorporate, leaving some chunks. Stir or pulse-in minced green onion. Chill for 3-5 hours (overnight would be better) and adjust seasoning (if necessary) before serving.
Notes: Dunno how to roast chiles? The associated blog post has more details.