Preheat oven to 415 F

1. In a stainless steel saucepan tomatillos, chilies, onions, lemon juice, and garlic and bring to a boil, boil for 10 min.
2. Add remaining ingredients to a saucepan and blend with a hand blender until smooth.
3. Pour salsa into clean jars, leaving 1/2 inch headspace.
4. Debubble and wipe down the rim of each jar.
5. Place a new canning lid and screw on a ring.
6. Place in a water bath canner and boil for 20 min.
7. Turn off heat and let jars cool in a water bath canner for 5 minutes.
8. Remove jars from the canner and set them on a clean kitchen towel for 24 hours.
9. Once cool, remove rings, wipe down jars, and put in the pantry to enjoy whenever. Keeps for 18 months.