Tomatillo Salsa Verde  [ canned ]

Servings: 5 pints

5 cups tomatillos, chopped
2 cups habanero chiles, chopped
4 cups onion, chopped
1 cup lemon juice
6 cloves garlic, chopped
1 tablespoon cumin, ground
3 tablespoons oregano
1 tablespoon salt
1 teaspoon black pepper

Combine all ingredients in a large pot and stir frequently over high heat till mixture starts to boil. Reduce heat. Simmer 20 minutes, ladle into hot pint jars. Leave 1/2 inch headspace. Adjust lids and process in boiling water bath 15 minutes at 0-1000 ft. altitude, 20 minutes at 1001-6000 feet, 25 minutes above 6000 feet.