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Green Salsa

5 cups chopped tomatillos
1 1/2 cups seeded, chopped long green chiles
1/2 cup seeded, finely chopped jalapeno peppers
4 cups chopped onions
1 cup bottled lemon juice
6 cloves garlic, finely chopped
1 T ground cumin
3T oregano leaves
1 T salt
1 teaspoon black pepper

Combine all ingredients in a large saucepan and stir frequently
over high heat until mixture begins to boil. Reduce heat and simmer
for 20 minutes, stirring occasionally. Ladle hot into ppint jars,
leaving 1/2 inch headspace. Adjust lids and process in a boiling
water canner: 15 minutes at 0-1000 feet, 20 minutes at 1001-6000
feet, 25 minutes above 6000feet. Yield: 5 pints.

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