Green Tomato 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 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; or 25 minutes above 6,000 feet.

Yield: 5 pints

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