Smoky, Spicy Tomatillo Salsa Verde Aka Canned Green Hell! - cooking recipe

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 1 cup fresh parsley (I used all three) or 1 cup fresh basil (I used all three)
1/4 cup bottled lemon juice
1 -2 teaspoon cumin (optional)
1/4 cup vinegar
2 teaspoons salt
1 teaspoon black pepper
1 lime, very fine shredded zest and juice

Preparation

Prepare canner, jars and lids.
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.
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.
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.