A beautiful green salsa that pairs well with chips, enchiladas or burritos.
Prepare boiling wate canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm, soapy water and set bands aside.
Combine all ingredients in a large saucepan. Heat to a boil; reduce heat and simmer for 10 minutes.
Ladle hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles and wipe the rim. Center hot lid on jar, apply band and adjust until fit is fingertip tight. Place jars in boiling water canner.
Process jars for 15 minutes adjusting for altitude. (20 minutes for 5,000 feet) Turn off the heat and let jars stand for 5 minutes. Remove jars and cool. Check lids for seal.
2 pounds tomatillos, husked, washed, cored and chopped (about 5 1/2 cups)
1 cup chopped onion
1 cup chopped green chilies
4 cloves garlic, minced
2 T. minced cilantro
2 tsp. ground cumin
1/2 tsp salt
1/2 tsp. red pepper flakes
1/2 cup vinegar
1/4 cup lime juice