Canning tomatillo salsa

This is the recipe I use for canning homemade tomatillo salsa. I usually add a lil more hot pepper as we like it a little spicier. I also add about 2 times as much garlic as the recipe calls for.
Enjoy! Till next time, blessings from the McGuire homestead.

stella

clipped from aces.nmsu.edu Tomatillo Green Salsa Yield: 5 pints 5 cups chopped tomatillos 1 1/2 cups seeded, chopped long green chiles 1/2 cup seeded finely chopped jalapeños 4 cups chopped onions 1 cup bottled lemon juice 6 cloves garlic, finely chopped 1 Tbsp ground cumin* 3 Tbsp oregano leaves * 1 Tbsp salt 1 tsp black pepper 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.