Recipe(tried): Tomatillo Green Salsa or Green Tomato Salsa

You need to compare the amounts of tomatillos and other vegetables in this safe recipe and then add bottled lemon juice for safety.

TOMATILLO GREEN SALSA
Yield: 5 pints

5 cups chopped tomatillos*
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded finely chopped jalapenos
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 Tbsp ground cumin (optional)
3 Tbsp oregano leaves (optional)
1 Tbsp salt
1 tsp black pepper

Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet; 25 minutes above 6,000 feet.

*You may use green tomatoes in this recipe instead of tomatillos.

I have used this recipe and it is very good!