Green Salsa

• 5 cups chopped tomatillos or green tomatoes
• 3/4 cups seeded, chopped long green chiles
• 3/4 cup seeded, chopped bell peppers
• 1/2 cup seeded finely chopped jalapenos
• 4 cups chopped onions
• 1 cup bottled lemon juice (or lime juice)
• 6 cloves garlic, finely chopped
• 1 Tbsp ground cumin*
• 3 Tbsp oregano leaves*
• 1 Tbsp salt
• 1 tsp black pepper

1. Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.
2. *Optional
3. Add cilantro when serving.

tomatoes, long green chiles, bell peppers, jalapeufos, onions, lemon juice, garlic, ground cumin, oregano, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/green-salsa-50023785 (may not work)