We had frost warnings 2 days ago, so I harvested what was left in my garden. Today I made a quadruple batch of salsa Verde with about 1/2 of the green tomatoes that I picked. I diced 2 onions & enough green tomatoes to make 24 cups. I used doTerra Cilantro essential oil in place of fresh Cilantro & I used lemon juice in place of lime. This tastes just like the canned green enchilada sauce you buy at the store. You can leave it chunky or puree it once it has cooked down. I freeze mine. I started prep on snapchat & finished putting it together on Facebook live video today!

 Here is the original recipe: