Tomatillo Green Salsa for Canning

• 5 cups chopped tomatillos
• 1 12 cups seeded chopped, long green chilies
• 12 cup seeded finely chopped jalapeno (or serranos)
• 4 cups chopped white onions
• 6 -8 garlic cloves, finely chopped
• 1 cup bottled lemons or 1 cup lime juice
• 1 tablespoon ground cumin
• 3 tablespoons Mexican oregano, crushed
• 1 tablespoon pickling salt
• 1 teaspoon fresh ground black pepper

1. Combine all ingredients in a large pan over high heat, stir frequently until it begins to boil.
2. Reduce heat and simmer 20 minutes, stirring occasionally.
3. Ladle hot salsa into pint jars, leaving 1/2-inch headspace.
4. Adjust lids and process in boiling water bath 15 minutes at 1-1000 feet altitude, 20 minutes at 1001-6000 feet, 25 minutes above 6000 feet.

tomatillos, long green chilies, jalapeno, white onions, garlic, lemons, ground cumin, oregano, pickling salt, fresh ground black pepper

Taken from www.food.com/recipe/tomatillo-green-salsa-for-canning-489415 (may not work)