Tomatillo Green Salsa For Canning

1. Combine all ingredients in a large pan over high heat, stir frequently until it begins to boil.

2. Reduce heat and simmer 20 minutes, stirring occasionally.

3. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water bath 15 minutes at 1-1000 feet altitude, 20 minutes at 1001-6000 feet, 25 minutes above 6000 feet.

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Nutrient	Quantity
Total fats	9.5857 g
Protein	17.4251 g
Carbohydrates	149.1406 g
Energy	667.203 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2229 g
Water	1738.0103 g
Aspartic acid	0.6149 g
Calcium, Ca	319.969 mg
Lutein + zeaxanthin	3555.892 g
Fiber, total dietary	43.7079 g
Fatty acids, total saturated 22:0	0.0014 g
Carotene, beta	733.86 g
Niacin	14.0414 mg
Vitamin A, RAE	70.481 g
Arginine	0.6727 g
Riboflavin	0.5014 mg
Tocopherol, beta	0.0765 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.026 g
Fatty acids, total saturated 20:1	0.0127 g
Glutamic acid	1.6837 g
Sodium, Na	1247.13 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0576 g
Total lipid (fat)	9.5857 g
Manganese, Mn	2.4359 mg
Fructose	9.4448 g
Proline	0.1093 g
Fatty acids, total saturated 16:0	1.0689 g
Fatty acids, total saturated 8:0	0.0023 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0279 g
Sucrose	6.3365 g
Choline, total	105.1289 mg
Sugars, total	72.3657 g
Serine	0.1438 g
Fatty acids, total saturated 10:0	0.0028 g
Fatty acids, total saturated 18:0	0.3291 g
Vitamin B-6	1.5286 mg
Selenium, Se	7.9527 g
Ash	11.013 g
Fatty acids, total saturated 18:1 undifferentiated	1.9508 g
Pantothenic acid	2.354 mg
Phenylalanine	0.1703 g
Copper, Cu	0.9527 mg
Betaine	0.8447 mg
Thiamin	0.7278 mg
Methionine	0.015 g
Iron, Fe	11.0254 mg
Carbohydrate, by difference	149.1406 g
Phosphorus, P	522.194 mg
Folate, total	204.261 g
Tocopherol, gamma	0.1734 mg
Fatty acids, total saturated 4:0	0.0018 g
Lycopene	0.46 g
Alanine	0.1486 g
Valine	0.147 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0035 g
Fatty acids, total saturated 18:2 undifferentiated	3.1001 g
Glycine	0.1701 g
Carotene, alpha	98.546 g
Glucose (dextrose)	13.2795 g
Fatty acids, total saturated 14:0	0.0331 g
Zinc, Zn	3.0456 mg
Isoleucine	0.098 g
Tocopherol, delta	0.0045 mg
Fatty acids, total saturated 12:0	0.0046 g
Fatty acids, total polyunsaturated	3.3198 g
Fatty acids, total saturated 14:1	0.0004 g
Leucine	0.1833 g
Tocotrienol, alpha	0.2845 mg
Vitamin A, IU	1385.721 IU
Folate, DFE	204.261 g
Tryptophan	0.0909 g
Vitamin C, total ascorbic acid	333.972 mg
Phytosterols	102.196 mg
Fatty acids, total polyunsaturated 16:1 c	0.0014 g
Galactose	0.0034 g
Fatty acids, total polyunsaturated 18:1 c	0.0261 g
Fatty acids, total saturated 20:0	0.0018 g
Fatty acids, total saturated 6:0	0.0003 g
Tyrosine	0.1007 g
Vitamin K (phylloquinone)	81.6341 g
Fatty acids, total saturated	1.4344 g
Histidine	0.0933 g
Fatty acids, total monounsaturated	2.0019 g
Threonine	0.14 g
Folate, food	204.261 g
Fatty acids, total polyunsaturated 17:0	0.0004 g
Cryptoxanthin, beta	90.225 g
Vitamin E (alpha-tocopherol)	4.7887 mg
Magnesium, Mg	245.603 mg
Lysine	0.2552 g
Potassium, K	3245.207 mg
Cystine	0.0288 g
Fluoride, F	7.8266 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon	1 cup	61.48	19.7584	0.636
black pepper	1 teaspoon	5.773	1.4708	0.075
Green Chilies	1.5 cups	97.2	24.012	0
Garlic Clove	6	0	0	0
jalapeño	0.5 cup	13.05	2.925	0.1665
cumin	1 tablespoon	22.5	2.6544	1.3362
white onion	4 cups	256	59.776	0.64
tomatillo	5 cups	211.2	38.544	6.732
mexican oregano	3 tablespoons	0	0	0
pickling salt	1 tablespoon	0	0	0