Make the salsa before you begin cooking the fried green tomatoes.

Slice green tomatoes into even thick round slices. Sprinkle lightly with salt and set on a towel for 10 to 15 minutes to draw out moisture. Pat dry to remove excess moisture so that it can help the coating stick better.

Pour the milk into a small bowl, then in another bowl combine the flour with a little salt and black pepper and set aside. In another bowl combine the breadcrumbs or panko with all of the spices and mix until well combined. You can taste and adjust spices as desired.

Dip and coat each tomato slice into the flour, then the milk, then dredge thoroughly in the breadcrumbs mixture. Press the green tomato slices gently into the breadcrumbs so it sticks.

Over medium-high heat, heat a cast iron skillet or frying pan with about 1/2 inch oil. Gently place the tomato slices into the hot oil, but do not overcrowd. Fry each tomato slice for about 3 to 4 minutes per side and until golden brown and crispy. Place the fried green tomatoes on a paper towel-lined plate to drain excess oil.