Make this authentic Mexican Salsa Verde recipe and drizzle it over chicken enchiladas or use it as a dipping sauce for all of your favorite Mexican dishes.
Remove the husk from tomatillos and rinse well. Cut tomatillos into fourths and put them into a large blender or food processor. Rinse jalapeno peppers, cut them in half and remove most of the seeds and membrane. Add jalapenos to the blender or food processor.
Peel and cut onion into quarters, add the onion to the blender or food processor. Peel garlic, add to blender or food processor. Add the lime juice, cilantro and other spices to blender or food processor. Pulse ingredients until chopped finely.
Pour ingredients into a large saucepan and add vinegar. Cook on medium high until boiling, stirring occasionally. Reduce the heat and simmer 10 minutes. Ladle the hot salsa into the hot jars leaving a ½ inch head space. Remove air bubbles, wipe jar rim and place flat lid on.