Step 2

Combine all ingredients in a large stockpot and bring to a simmer on the stove.  Simmer for 20 minutes to an hour to allow the tomatillos to break down and flavors to meld.  Taste and adjust salt accordingly.

Step 5

Ladle sauce into prepared pint mason jars leaving 1/2 inch headspace, and process in a water bath canner for 15 minutes for pints. (Adjust for altitude)

Step 8

Remove from the canner and allow to cool at room temperature before checking seals to make sure all jars have properly sealed.  Place any unsealed jars in the refrigerator for immediate use.