Salsa Verde--Canning Recipe - cooking recipe

Ingredients

5 1/2 cups chopped husked tomatillos
1 cup chopped onion
1 cup chopped hot pepper
1/2 cup white vinegar
4 garlic cloves, chopped fine
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon hot pepper flakes (optional)
2 tablespoons finely chopped cilantro (optional)

Preparation

Prepare canner, jars and lids.
In a large stainless saucepan combine all the ingredients.
Bring to a boil, reduce heat to medium high heat, stirring often to prevent sticking.
Cook for 10 minutes.
At this point I puree half the batch (I use an immersion blender).
Ladle hot salsa into hot jars leaving 1/2 inch head space.
Wipe rims, center lids and screw on band to fingertip tight.
Place jars in canner, cover and bring canner to a boil.
Process for 15 minutes.
Turn off heat, remove lid of canner and let jars sit for 5 additional minutes.
Remove jars, cool, label and store.
I get 2 full and 1 half pint from this recipe.