Fill the canning pot with water turn on the heat. If the water comes to a full boil before you are ready, reduce the heat to a slow simmer.

Peel the tomatillos and cut in quarters. Remove any stem cores.

Peel the skin off the garlic cloves.

Peel the skin and remove the seeds and rib from the chilis.

Combine ¾ of the tomatillos, garlic, and chilis in a blender or food processor and puree.

Add the remaining ¼ of the tomatillos and pulse until chunky.

Place the Mason jars in the canner to heat.

Add the tomatillo puree to the pan.

Add the lime juice, salt, and pepper.

Bring to a boil and reduce the heat to simmer for 15 minutes.

Add the chopped fresh cilantro in the last minute of simmering.

Remove the warmed jars from the canning pot and place on a towel on the counter top.

Using a canning funnel, fill each of the jars, leaving ½ inch of head space at the top.

Stir the contents with a chopstick to remove any air bubbles.

Wipe the tops of the jars with a clean, damp rag and tighten the lids, finger-tight.

Lower the jars into the canning bath and make sure they are covered by 1 inch of water.

Return the water in the canning pot to a rolling boil and let the jars sit in the canning bath for 20 minutes.

Use a jar lifter to remove the jars and set them on a towel until they are cool.