Tomatillo Salsa

This is wonderful with chips or I will use it with burritos. This is from the Ball Complete Book of Home Preserving. The process time is for elevations 0-1,000 ft, adjust for your area if needed.

• Ready In: 35 mins
• Serves: 4
• Yields: 8 ounce jars

Ingredients

• 5 1⁄2 cups  chopped cored husked  tomatillos
• 1  cup  chopped onion
• 1  cup  chopped seeded green chili pepper
• 1⁄2 cup white vinegar
• 4  tablespoons lime juice
• 4  garlic cloves, finely chopped
• 2  tablespoons  finely chopped cilantro
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  hot pepper flakes

Directions

1. Prepare canner, jars and lids.
2. In a saucepan combine tomatillos, onion, chili peppers, vinegar, lime juice, garlic, cilantro, cumin, salt and hot pepper flakes. Bring to boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, for 10 minutes.
3. Ladle hot salsa into hot jars, leaving 1/2in headspace. Remove air bubbles and put on lids and bands.
4. Put jars in canner and process 15 minutes.