Tomatillo Salsa For Canning

• 16 cups pureed tomatillos
• 3 cups pureed red onions
• 3 cups pureed white onions
• 3 jalapenos (de-seeded)
• 1 anaheim chili (de-seeded)
• 1/2 cup lime juice
• 1/2 cup vinegar
• 12 garlic cloves, minced
• 1 cup cilantro, fresh
• 2 tablespoons dried cilantro
• 2 tablespoons salt
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 4 teaspoons cumin
• 1/4 - 1/2 teaspoon ground oregano
• 1/8 - 1/4 teaspoon ground coriander

1. I puree tomatillos with the food processor and place it in the stock pot to cook down while I process all other items. I leave a bit of juice from the tomatillos in the food process and puree the onions, peppers and cilantro together, then add to stockpot. Add all other items and cook till desired thickness stirring occasionally.
2. Process in water bath canner for 20 minutes.

pureed red onions, pureed white onions, jalapenos, anaheim chili, lime juice, vinegar, garlic, cilantro, cilantro, salt, white pepper, black pepper, cumin, ground oregano, ground coriander

Taken from www.food.com/recipe/tomatillo-salsa-for-canning-507384 (may not work)