Salsa Verde | PCFMA

Ingredients

• 2 pounds tomatillos
• 4 garlic cloves
• 1 medium yellow onion
• 2 small jalapeños
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 teaspoon oregano
• 2 teaspoons kosher salt
• 1/2 cup apple cider vinegar (reduce to 2 tablespoons if not canning)
• 1/4 cup lime juice