Tomatillo Salsa

I was looking for a tomatillo salsa recipe for canning & couldn't find one that suited our Taste so, I came up this this one. Everyone that has tried it likes it. We have a lot of tomatillos in the garden, so I wanted a way to use them.

• Ready In: 1 hr 20 mins
• Yields: 6 Pints

Ingredients

• 6  cups  tomatillos, chopped
• 3  cups onions, chopped
• 3  jalapeno peppers, chopped
• 6  garlic cloves, chopped
• 1⁄2 cup cilantro, chopped
• 1⁄2 cup lemon juice
• 2  teaspoons cumin
• 1  tablespoon salt
• 1  teaspoon black pepper

Directions

1. Combine all ingredients in a large pot & stir frequently over high heat until mixture boils.
2. Reduce heat.
3. Simmer 20 minutes.
4. Ladle into pint jars.
5. Leave 1/2 inch head space.
6. Adjust lids, process in a hot water bath for 20 minutes.
7. Be sure to wear gloves when chopping peppers as they will burn fingers.
8. Also, have good ventilation when cooking--I have found this to be true when cooking ALL salsa.
9. I use a food processor for chopping.
10. If you want it hotter use more jalapeños & you can use more or less cumin, as cumin makes it hot, BUT gives a good flavor.