Preheat the canner water to 180°F for hot-packed jars. Wash and rinse the jars, then keep them hot. Prepare lids and bands as their manufacturer directs. Wear gloves when handling hot peppers; keep your hands away from your eyes and face.

Remove tomatillo husks, wash the fruit and chop it; peeling and seeding are unnecessary. Seed and chop the peppers as specified.

If peeling the long green chiles, slit each pepper and blister its skin under a broiler or in a 400°F oven for 6–8 minutes. Cover with a damp cloth, cool, peel, discard seeds and chop. Finely chopped peppers may retain their skins; jalapeños need not be peeled.

Combine all ingredients in a saucepan. Bring to a boil while stirring frequently, then reduce the heat and simmer for 20 minutes, stirring occasionally.

Fill hot pint jars with hot salsa, leaving 1/2 inch headspace. Release trapped air, correct headspace, wipe jar rims and fit lids.

Use a rack and keep jars upright. Water must cover the lids by at least 1 inch, or 2 inches when processing longer than 30 minutes. Cover the canner; begin timing at a full boil and keep it boiling throughout. If boiling stops, bring it back to a boil and restart the full processing time.

Process in boiling water: 15 minutes at 0–1,000 feet; 20 minutes at 1,001–6,000 feet; or 25 minutes above 6,000 feet. Follow the canner directions above.

After processing, turn off the heat, remove the canner lid and wait 5 minutes. Lift jars out upright onto a towel or cooling rack. Leave undisturbed for 12–24 hours, then check seals. Refrigerate unsealed jars and use them first. Remove bands from sealed jars, clean and label them, and store in a cool, dry place away from sunlight.