Step 1

Remove husk from tomatillos and rinse them. Peel and cut onions into eighths. Peel garlic cloves.

Step 2

Arrange all vegetables onto foil-lined baking sheets, and roast at 425 degrees F in the oven. After 15 minutes, remove the garlic, and continue roasting the other vegetables until they begin to develop a light char.

Step 3

Transfer all roasted vegetables and garlic to food processor and puree. Pour puree into stock pot, and add remaining ingredients (cilantro, lime juice, salt, pepper). Simmer for 10-20 minutes, or until desired consistency is reached.

Step 4

Sterilize jars and lids. Fill jars with salsa, de-bubble, and wipe jar rims. Put lids and rings on jar, and place into hot water bath canner. Fill canner with enough water to cover the jars completely.

Step 5

Heat water to boiling. At this point, process 20 minutes.

Step 6

After processing, remove jars from canner and place on counter. Leave undisturbed until completely cooled. Refrigerate jars after opening.