Yield: 4 Pints

Prepare for Canning

• Wash the jars you'll use in hot soapy water, making sure each is clean and free of nicks in the rim, which could impede sealing.
• Place empty jars in a canning pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.
• Wash canning lids and rings in hot water; set aside.

Making the Salsa

• Remove the husks and stems from the tomatillos; wash and dry.
  3 pounds fresh tomatillos
• Cut tomatillos in halves and place cut side up on a baking tray. Broil for 5-10 minutes, just until the tomatillos begin to show a little browning.
• Meanwhile, quarter the onion, halve and deseed the peppers, and peel the garlic.
  3 6" long banana peppers, 1 jalapeno pepper, 1 large onion, 5 cloves garlic
• When the tomatillos are properly roasted, transfer to the carafe of a blender.
• Put the remaining cut vegetables on the baking tray and broil as you did the tomatillos. Add cooked veggies to the blender carafe, breaking the onion up into layers.
• Process to achieve preferred texture. Leave it slightly chunky or make it a smooth puree.
• Transfer tomatillo mixture to a large saucepan and add remaining ingredients. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer for ten minutes, stirring frequently.
  1/4 cup lime juice, 1/4 cups apple cider vinegar, 2 teaspoons non-iodized salt, 1 tablespoon cumin
• Cool and store in the refrigerator OR proceed to canning instructions.

Canning the salsa:

• Ladle hot salsa into pint or half-pint jars, leaving 1/2" head space. A canning funnel makes this easy.
• Wipe jar rims to remove any salsa that may have spilled. A clean rim is essential to a good seal.
• Set jar lids in place. Screw bands on finger tight, firmly, but don't crank the rings on.
• Use a jar lifter to gently submerge jars into boiling water canner. Water should cover the top of the jars by an inch or two. The water will cool somewhat in reaction to the addition of the jars. Return the water to a low boil and set the timer.
• Process for 15 minutes, 0-1,000 feet altitude; 20 minutes, 1,001-3,000 feet altitude; 25 minutes, 3,001-6,000 feet altitude, 30 minutes over 6,000 feet.
• Allow jars to cool overnight.
• Check for seal: the lids should feel solid and slightly indented. If they flex, they are not shelf stable and should be refrigerated and used first.
• Wash jars, remove rings, and store in a cool, dry place for up to a year.