This recipe is taken from the following web publication which contains other great recipes and tips for safely canning salsa.
Pacific Northwest Extension Publication, Salsa Recipes for Canning
5 cups chopped tomatillos (You can also use green tomatoes. I grind mine in the blender)
1 1/2 cups seeded, chopped long green chilies
1/2 cup seeded, finely chopped jalapeno peppers
4 cups chopped onions
1 cup bottled lemon or lime 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 pot and bring to a boil over high heat, stirring frequently. Reduce heat and simmer 20 minutes, stirring occasionally. Ladle into hot pint jars, leaving 1/2 inch head room. Clean rims and place on lids. Process in a boiling water bath canner 15 minutes at 0-1000 feet altitude, and 20 minutes for 1001- 6000 feet altitude. Above 6,000 feet process for 25 minutes.
Yields: 5 pints
