Place tomatillos, peppers, onion, and garlic on a cookie sheet in a single layer.

Place under broiler for 10 minutes or until the veggies are blackened on top and soft. stay by your oven,  you do not want the tomatillos to be wrinkled and overcooked just blacked and slightly soft.

Place cooked veggie mix in a stockpot and use an immersion blender to blend coarsely.

Alternately you can use a regular blender for this part, coarsely blend the veggies not puree.

Add salt, cumin and lime juice, stir well.

Heat to a simmer and turn off the burner.

Add chopped cilantro and stir.

The Verde Salsa is ready for canning. I canned my salsa in pint jars for 20 minutes in a water bath.