Instructions: Wash and stem jalapeno peppers. Wash, stem, split, and seed poblano peppers. Place peppers on a cookie sheet and broil until blackened (or use bbq grill). Place blackened peppers in a large non-reactive saucepan or dutch oven. Wash and quarter tomatillos; peel and chop onion; peel and chop garlic; add to peppers, together with the vinegar, water, sugar, and pickling salt. Bring to a boil, reduce heat, and simmer for 45 minutes.

Add lime juice and allow to cool.

Transfer mixture to a blender and process in batches, blending to a medium-smooth consistency. Return sauce to the saucepan and return to a boil. Reduce heat and simmer, partially covered, for approximately 20 minutes until mixture thickens. Pour into sterilized jars and refridgerate or process by the water-bath method for ten minutes for long term storage.

Makes approximately 12 half pint jars.

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