Step 1

Preheat oven to 425˚F.

Step 2

Peel the husks off the tomatillos and rinse them well. Cut the tomatillos in half and divide up into the rimmed baking sheets or roasting pans.

Step 3

Peel and cut your onions into chunks. Add to the roasting pans.

Step 4

Wash the jalapeño peppers and add them whole to the roasting pans.

Step 5

Peel your garlic, and scatter into the roasting pans.

Step 6

Roast the vegetables in a preheated oven until everything is slightly softened and charred, about 15-20 minutes. Flip half way through so the vegetables roast evenly.

Step 7

Remove the baking sheets from the oven and let the roasted vegetables cool for 5-10 minutes.

Step 8

Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.

Step 9

Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.

Step 10

While wearing gloves, remove stems and seeds from the jalapeño peppers. You can keep the seeds if you like more heat.

Step 11

Working in batches, add the roasted vegetables and their liquid to a food processor. Process until smooth, and then pour into a large sauce pot. Continue processing the vegetables in batches until done.

Step 12

Add the lime juice, cilantro leaves, salt, pepper, cumin, and stir to combine. Bring the pot to a simmer (180˚F), and then turn the heat to low and keep warm.

Step 13

Lay a dry kitchen towel on the counter. Use the jar lifter to remove a jar from the canner. Drain the water back into the canner, and place on the towel. Keep the remaining jars in the canner so they stay hot.

Step 14

Use the canning funnel and ladle to fill the jar with hot relish, leaving 1/2-inch headspace.

Step 15

Wipe the rim to remove any residue, center a lid on the jar, and screw on a band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.

Step 16

Once all the jars are in canner, adjust the water level so it is two inches above the jar tops.

Step 17

Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 20 minutes at altitudes of less than 1,000 feet. Adjust processing time for your altitude if necessary (See Notes).

Step 18

When processing time is complete, turn off the heat, and let the canner cool down and settle for about 5 minutes.

Step 19

Spread a dry kitchen towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.

Step 20

Use the jar lifter to remove the jars from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let sit undisturbed for 12 to 24-hours to cool.

Step 21

After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a week.

Step 22

Remove the screw on bands and wash the jars. Label, date, and store in a cool, dark place for 12 to 18 months. Allow at least 3 to 4 weeks for the salsa to develop its flavor. Once the jar is open, refrigerate and use up within a week. Yields about 6 pints.