It's my understanding that when canning any tomato regardless of the color they can be substituted in any tested salsa, pickle or relish recipe.

It’s a texture thing. Recipes calling for ’green tomatoes’ are talking about unripe tomatoes, unless they explicitly state otherwise.

I'm in a similar situation. I had tossed several gallons of green (unripe) tomatoes into the freezer. Today, I thawed them, with a plan to put them through my strainer and dehydrate them. However, I find that the seeds of green tomatoes are smaller than when fully ripe, so they sneak through the strainer, or clog the strainer. So, I'm just going to keep the skins and seeds and blend them for dehydraying. I still have bunches of delicious green tomato salsa left from 2021, so I will just keep the dehydrated leather for future recipes.

Martha

As PM said, typically recipes that use green tomatoes are using unripe tomatoes. Unripe tomatoes are more acidic, whereas green-when-ripe tomatoes have more sweetness to them (as well as being softer and jucier) and taste more like a regular tomato. Using them interchangeably can affect the flavor of whatever you are making.

Rodney