Step 1

Preheat oven to 425 degrees.

Step 2

Place tomatillos and/or green tomatoes in a large roasting pan. Add chilies, onion, garlic and mix.

Step 3

Roast vegetables for 30-35 minutes, stirring at the halfway mark, until the tomatillos/tomatoes are starting to break down.

Step 4

Scrape the roasted vegetables into a large stockpot and add the remaining ingredients. Bring to a boil and simmer, uncovered, about 10 minutes. While simmering, prepare water bath canner, lids and 4 pint or 8 half-pint jars if planning to can (or wash freezer-safe jars or containers for freezing).

Step 5

Blend the salsa further, if desired, with an immersion blender. Ladle into prepared jars leaving 1/2-inch headspace for canning (to freeze you'll need a good 1+ inch headspace for freezing to account for expansion).

Step 6

To Can: Wipe rims, seal, and process in a boiling water bath for 15 minutes, turn off burner, remove lid and let sit for 5 minutes. Remove jars to a cloth-lined surface and let cool 12-24 hours before testing the seals, labeling, and storing for up to 18 months.

Step 7

To Freeze: Let salsa cool and then transfer to clean freezer containers. Label and freeze for a year for best flavor.