I ended up using the recipe out of my canning book So Easy To Preserve.
5 cups chopped tomatillos
1 /2 cups seeded, chopped long green chiles
1/2 cup seeded, finely chopped jalapeno peppers
4 cups chopped onions
1 cup bottled lemon or lime juice (I used lime)
6 cloves garlic, finely chopped
1 tablespoon ground cumin (optional, but I added it)
3 tablespoons dried oregano leaves (optional, but I added it)
1 tablespoon salt
1 teaspoon black pepper
Chop them up and measure out your ingredients. I used tomatillos in place of the peppers. I did add in to banana peppers to give it a little pepper flavor. But I did not want the heat. Add the rest of your ingredients and bring to a boil over medium high heat. Stirring frequently. Turn down the heat and simmer for 20 minutes.