Smoky, Spicy Tomatillo Salsa Verde Aka Canned Green Hell!

• 3 lbs tomatillos, cut into quarters
• 2 habanero peppers, seeds and all
• 2 onions, diced
• 3 garlic cloves
• 2 -4 chipotle chiles in adobo
• 1 1 cup fresh parsley (I used all three) or 1 cup fresh basil (I used all three)
• 1/4 cup bottled lemon juice
• 1 -2 teaspoon cumin (optional)
• 1/4 cup vinegar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 lime, very fine shredded zest and juice

1. Prepare canner, jars and lids.
2. In a food processor place the first 6 ingredients, pulsing till very small pieces. It will be a tight fit. You can start to pulse to give more room then add additional ingredients.
3. In a large stainless saucepan combine all the ingredients.
4. Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
5. Cook for 10 minutes.
6. Ladle hot salsa into hot jars leaving 1/2 inch head space.
7. Wipe rims, center lids and screw on band to fingertip tight.
8. Place jars in canner, cover and bring canner to a boil.
9. Process for 15 minutes.
10. Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
11. Remove jars, cool, label and store.

quarters, peppers, onions, garlic, chiles, fresh parsley, lemon juice, cumin, vinegar, salt, black pepper, lime

Taken from www.food.com/recipe/smoky-spicy-tomatillo-salsa-verde-aka-canned-green-hell-389253 (may not work)