Tomatillo Salsa

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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)

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