-
1
Place top oven rack 6 inches from broiler and preheat.
-
2
Prepare an ice water bath.
-
3
In a medium saucepan, bring a pot of water to a boil over high heat; blanch tomatillos 1 or 2 minutes, then remove to ice water bath.
-
4
Once tomatillos cool, coarsely chop in a food processor.
-
5
Meanwhile, broil poblano and jalapeno peppers on a baking sheet until they blister, then turn, about 5 minutes in total.
-
6
Once cool enough to handle, discard skins, seeds, and membranes; coarse chop (you should have about 1/2 to 3/4 cup).
-
7
Combine all ingredients in a medium saucepan and cook over medium heat, stirring occasionally, until mixture is a fairly smooth sauce, about 20 minutes.
-
8
The sauce is now ready for canning.
-
9
Scald 2 pint jars and their bands by dipping them into boiling water (no need to sterilize since jars will be processed more than 10 minutes).
-
10
Heat lids in hot water to soften the rubber.
-
11
Spoon sauce into jars, leaving 1/2 to 3/4 inches of head space; wipe rims, apply lids, and screw bands on tightly.
-
12
Place jars on a rack in a pot tall enough to allow the jars to be covered by 3 inches of water.
-
13
Bring water to boil over high heat and preocess 15 minutes; turn off heat and allow jars to rest a few minutes before transferring to countertop to cool.
-
14
Test seal by pressing the center of the lid, it should not pop back up.
-
15
Let cool 6 to 8 hours undisturbed, then store in a cool, dark place for up to a year.
-
16
Refrigerate after opening.
