Have lots of tomatillos and have been regularly making batches of salsa verde. This is my first year growing them so I guess overall they are doing good. I also have a bumper crop of Poblanos as well. I use the poblanos in a batch of stuffed peppers that I made yesterday. I posted those yesterday. Roasted the tomatillos and onions on the stove and then all ingredients went into the blender. Here it is after being ground up. From there it goes into a pot to simmer for 15 minutes. Another 15 minutes in pot of boiling water. And the final product. I got the recipe online I know there are rules about posting links so I won't but if you do a search for "canning salsa verde" you will find it. It has a lot of pictures And a very good walk through of how to do it. One warning though, the recipe calls for a teaspoon of black pepper and a teaspoon of white pepper which in my opinion is way too much. My first batch was overwhelmed with the taste of pepper. I now use a 1/4 teaspoon of each and am very happy with the results.