OK, so it's *not* a recipe for Green Tomato Pie, but it is a recipe that uses green tomatoes -- I actually found it while searching desperately for a recipe to use up the tomatillos my husband bought! And, let's face it, frost *is* coming -- and my family never let anything go to waste! ("Wunnernaus" discussion rang a bell -- I have for years made "found" soup, as in leftovers found in refrigerator, etc.) (FYI, for anyone interested: http://www.epicurious.com has 6,000 recipes online from Gourmet & Bon Appetit magazines. *Please* tell me I'm not the only one to save bulky magazines, just in case, "some day" I'd try one of the recipes.) PS, I also found a tomatillo recipe with only 4 ingredients -- the "other" 3 of which I have in abundance in the backyard -- guess what I'm trying tomorrow! Anne Lurie St. George, Vermont ___________________________ RED AND GREEN TOMATO SALSA Can be prepared in 45 minutes or less. 1/2 pound green tomatoes or fresh tomatillos 1 pound vine-ripened tomatoes, chopped fine (about 2 1/2 cups) 1/2 cup finely chopped red onion 1 tablespoon fresh lime juice 2 teaspoons salt If using tomatillos, discard outer husks and rinse tomatillos under warm water. Chop tomatoes or tomatillos fine (there should be about 1 1/2 cups) and in a bowl stir together with remaining ingredients. Let salsa stand at room temperature 30 minutes. Salsa may be made 4 hours ahead and chilled, covered. Makes about 3 1/2 cups.