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Preheat broiler. Place tomatoes in a single layer on a large rimmed baking sheet. Broil 3 to 4 inches from the heat for 8 to 10 minutes, turning once, until skins are lightly charred. Carefully transfer roasted tomatoes to a cutting board. As the tomatoes become cool enough to handle, remove and discard any loose skins, coarsely chop tomatoes and transfer to a large stainless steel, enamel or nonstick pot.
Meanwhile, place cumin seeds in a small skillet. Cook over medium heat, stirring frequently, until seeds are lightly toasted and fragrant. Remove from heat and let cool. Finely grind the seeds in a spice grinder or using a mortar and pestle; stir into the tomatoes in pot.
Add the poblanos, onions, jalapeño, garlic, sugar and salt to the tomato mixture. Bring to a boil, stirring frequently. Reduce heat and simmer, uncovered, until peppers and onions are soft, about 30 minutes. Stir in ancho chiles. Cover and let stand for 30 minutes.
Working in batches, transfer the tomato mixture to a food processor or blender. Cover and process or blend until smooth. Strain processed or blended mixture through a fine-mesh sieve, pushing the liquid through and scraping the inside of the sieve using a rubber spatula; discard solids. Repeat with the remaining mixture. Return strained mixture to the large pot. Bring to a boil; reduce heat. Simmer the sauce, uncovered, for about 10 minutes or until slightly thickened and reduced to about 4 cups. Stir in lime juice and vinegar.
Ladle the hot sauce into hot, sterilized half-pint jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids.
Process filled jars in a boiling-water canner for 35 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.