Smoky, Spicy Tomatillo Salsa Verde Aka Canned Green Hell!

Ingredients

• 3 lbs tomatillos, cut into quarters
• 2 habanero peppers, seeds and all
• 2 onions, diced
• 3 garlic cloves
• 2-4 chipotle chiles in adobo
• 1 cup fresh cilantro or fresh parsley or fresh basil (I used all three)
• 1/2 cup bottled lemon juice
• 1-2 teaspoon cumin (optional)
• 1/2 cup vinegar
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 lime, very fine shredded zest and juice

Directions

1. 1

   Prepare canner, jars and lids.

2. 2

   In a food processor place the first 6 ingredients, pulsing till very small pieces. It will be a tight fit. You can start to pulse to give more room then add additional ingredients.

3. 3

   In a large stainless saucepan combine all the ingredients.

4. 4

   Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.

5. 5

   Cook for 10 minutes.

6. 6

   Ladle hot salsa into hot jars leaving 1/2 inch head space.

7. 7

   Wipe rims, center lids and screw on band to fingertip tight.

8. 8

   Place jars in canner, cover and bring canner to a boil.

9. 9

   Process for 15 minutes.

10. 10

    Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.

11. 11

    Remove jars, cool, label and store.