This That N the Kitchen Sink

Tomatillo Green Salsa

5 cups chopped tomatillos

1½ cups seeded, chopped long green chiles

½ cup seeded, finely chopped jalapeño peppers

4 cups chopped onions

1 cup bottled lemon or lime juice

6 cloves garlic, finely chopped

1 tablespoon ground cumin*

3 tablespoons oregano leaves*

1 tablespoon salt

1 teaspoon 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 into pint jars, leaving ½ inch

head space. 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; or 25 minutes above 6,000 feet.

Yield: 5 pints

I do not add cumin or cilantro. I add cilantro when we eat it so it is fresh. I do not care for cumin in my salsa.
I love to pour over a pork roast that is rubbed in garlic, line juice and Cajun seasoning. I then slow roast it for several hours about 250 degrees.
Then I shred pork and eat in tortilla shells with cilantro and fresh cilantro. You can add sour cream.
I also like to make Chicken Enchilada Verde with this salsa.