Other than that, didn't mess with anything else. This is delicious! I only had 2 serrano peppers left in the garden, so I used a jalapeno and habanero too. Great with chips, on tacos, or by the spoonful if you're bold like my husband. Great salsa! I started with only 3 serrano peppers to see how spicy it would turn out and I'm glad I did- that was all I needed. I also added about 1/2 T cumin seeds that I had toasted then ground, lime juice and cut down on the salt and it's a great tomatillo salsa. The next batch I made I used four seeded, roasted peppers and it was great. I like salsa to have a good amount of kick but not to have the spice take over all of the other flavors. They must have forgotten to tell us to take the seeds out of the peppers, it is seriously spicy. Everything from 1-3 serranos for mild, to a habanero for nuclear, and it works. I broil the onions with everything else, to sweeten 'em up a little, use kosher salt, and add the juice of a lime. Hard to go wrong with tomatillos and fresh cilantro. Made this for a work function and substituted serranos with one large poblano which was roasted along with the garlic. How long does this salsa keep in a sealed canning jar? Days? Weeks? Months? Does it need refrigeration? I would say use within a week or freeze it. It is really just chopped vegetables and fruit. There is some salt but not enough to act as preservative and there is nothing else in here to help preserve it. Not part of this revenue but some asked earlier how long it would keep. Next time I will start with 1 1/2 tsp of salt and adjust from there. I used Morton kosher salt which has about 2/3 the sodium of table salt. In every salsa recipe I have made in the past I have had to add more salt than the recipe called for. I used white onion which I find vastly superior in dishes like this to a yellow onion.