Salsa Verde

5 pounds of tomatillos
1 bunch cilantro
2 yellow onions
2 jalapenos
juice of 4 limes
1/4 cup canning salt
1 tbsp garlic powder

Bring to boil 5 pounds of tomatillos which have had the outer leaves removed. I also like to boil the jalapenos (cut and seeded) with them. While those are boiling, removed leaves from cilantro stems, place in blender. And chopped up onion to the blender. Add about 1/2 cup of water. Blend all together until smooth. Add blended green mixture to empty water pitcher. Once tomatillos are done, laddle them into the blender along with jalapenos and blend until smooth. I add about 1 cup of the water the tomatillos and jalapenos were cooked in to make it easier to blend. Add this to the onion/cilantro mixture. Mix together. Pour this into a pot. Add salt, garlic powder and limes. Bring to a slow boil. Poor salsa into clean heated jars. Add lids. Process in water bath canner for ten minutes. This should give you about 6 pints of salsa.