Voluptuous Verde (Salsa)

Tomatillos are so delicious, easy to grow, and so cute with their little "lantern" casings.  The last couple years we've had good production from the garden.  This year our tomatillos were bigger than last, but overall I think we had about the same amount, pound-wise.  Unfortunately our onions & peppers didn't do as well as I had hoped, so I learned a few things to do differently for next year's salsa garden!
To me, there is nothing better than Salsa Verde.  The stuff most Mexican restaurants give you with the chips....barf, in comparison to a good verde.  And the jars sold in stores are so tiny and expensive, it's cheaper to make your own!  This is a super easy recipe, as everything can just be tossed in the food processor & pulsed.  The most labor intensive part is definitely roasting the peppers, but one could easily  bypass that to get a quick Verde that's almost as good (it just won't have the same depth of flavor).

8 c chopped tomatillos (I failed to measure the pound weight of tomatillos before chopping them, but did measure how many cups they produced.....)
2 large onions
3-4 garlic cloves
1 sm bunch cilantro
4 poblano peppers
3-4 yellow banana (wax) peppers
3 jalapenos
1 c apple cider vinegar
2 T salt
2 t cumin (or to taste)
2 t oregano (or to taste)

First, start by roasting your peppers.  I arrange all mine on a baking sheet and broil them, but the taller ones (poblanos) will be done faster than the smaller ones, so you might want to do them in batches. When done, cover in a bowl, allow to cool a bit, then pull or wipe off the papery outer casings.  Scrape out however much of the seeds you want, to determine heat.  Reserve some of the seeds off to the side in case you determine at the end of the process that you want a little more bite.  Remember that heat will increase during processing.

Everything else can be thrown into the food processor in batches.  Throw it into the food processor, pulse to the desired size/consistency, then toss into a very large stock pot.  Keep doing this over and over til you have all veggies chopped.  Then add the vinegar & spices, blend thoroughly, and taste - be sure the heat is slightly less than where you want it to end up, as after the canning process is complete, you'll notice the heat will have increased slightly.  If you do want more bite, add some of those reserved seeds.

At this point, I bring the entire pot of salsa to a boil on the stove.  Once it's to boiling, remove from heat & set aside.  In your processing stock pot, if you haven't already sterilized your jars, do so now - boil for 5 minutes.  In a separate small saucepan, simmer lids to soften the seals.  Remove jars from boiling water, be sure to check rims for cracks/chips, and fill unbroken jars with salsa to within an inch of top.  Once jars are filled, place lids and rings securely in place, and make sure stock pot is brought back up to boiling.  Place jars back into boiling water and process for at least 10 minutes. 

Repeat this process depending on how many jars your stock pot fits and how much salsa you have.  Any remaining salsa that doesn't fully fit in a jar can be placed in the fridge and eaten within a week or two.  Make sure lids "pop" to ensure a good seal, and double check after cooled to make sure they all sealed up properly - any that didn't seal must be placed in the fridge and used within a week or two.