Salsa Verde Canning Recipe

• 2 lbs about 8 cups tomatillos
• 2 cups chopped onions
• 1 -4 hot pepper, seeded and chopped
• 1 cup fresh cilantro, minced
• 4 -8 garlic cloves
• 1/2 cup lemon juice
• 1/2 cup lime juice

1. After removing husks, halve and then coarsely chop the tomatillos.
2. Lightly coat the bottom of a large pot with oil, turn the burner on high, and add all the ingredients. Stir frequently and bring to a boil. Lower the temperature and let the salsa simmer for about 20 minutes.
3. Other recipes call for cumin, oregano, water, oil, lemon thyme, salt, pepper, tarragon, cognac, sugar, tart apples, vinegar, and sweet red peppers. Feel free to add a bit of any or all of these to your salsa before you bring it to a boil.
4. Carefully fill sterilized pint or half-pint jars and process them for 20 minutes using the boiling-water-bath method. (For complete canning directions, she recommends The Big Book of Preserving the Harvest.).

tomatillos, onions, pepper, fresh cilantro, garlic, lemon juice, lime juice

Taken from www.food.com/recipe/salsa-verde-canning-recipe-315018 (may not work)