Tomatillo Salsa

• 1 large poblano pepper, stemmed, halved and seeded
• 1/2 large white onion, cut into 4 wedges
• 4 cloves garlic
• 2 1/4 pounds tomatillos, husked
• 1/2 teaspoon ground cumin
• 1/4 cup fresh lime juice or bottled Key lime juice
• 1 tablespoon distilled white vinegar
• 1 1/2 teaspoons sugar
• Kosher salt
• 3 red jalapeno peppers, thinly sliced crosswise (with seeds)
• Chopped fresh cilantro, for topping (optional

1. Preheat the broiler. Put the poblano halves skin-side up on a foil-lined broiler pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned, about 8 minutes. Cool the poblano slightly, then peel.
2. Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.
3. Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.
4. Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.

poblano pepper, white onion, garlic, ground cumin, lime juice, white vinegar, sugar, kosher salt, red jalapeno peppers, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/tomatillo-salsa-50094993 (may not work)