Before you start, here's a video tutorial that shows the process of making this recipe.

Have jars ready for canning, sterilized and hot.

Preheat oven to 500 degrees F. Place ¾ of the chopped tomatillos on a baking sheet, reserve remaining ¼. Roast in the oven for about 20 minutes or until they are slightly charred and their juices are seeping out.

While they are roasting, put the onions, peppers, and garlic into a food processor, pulsing until finely chopped. Empty this mixture into the sauce pot you will be using to cook the salsa.

Then remove tomatillos from oven, let cool a few minutes, and add to food processor. Put in the raw tomatillos you reserved. Pulse until finely chopped. Add all tomatillos and juices to the sauce pot that has the onions/peppers/garlic, along with the cumin, paprika, salt, and lime juice. Bring to a boil and then turn down heat to a simmer for 15 minutes. During the last minute of cooking add the minced cilantro. * (see note.)

Ladle hot salsa into hot sterilized jars, and leave ½ inch head space. Place sterilized rings and lids on top, then return to boiling water bath for 15 minutes. Remove and let completely cool on a flat towel; listen for the pop so you know that it is properly sealed! See notes below about tasting the salsa.*Now that you've made the salsa, here are 17 delicious recipes that use salsa verde!