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For a charcoal or gas grill, place onions, poblano peppers, and bell peppers on the rack of a covered grill directly over medium heat. Grill about 10 minutes or until peppers are blistered and dark in spots and onions are tender and well browned, turning occasionally. Remove from grill. Wrap peppers in foil and let stand about 15 minutes or until cool enough to handle. Discard stems and seeds; peel off and discard skins. Coarsely chop peppers and onions; set aside.
Cut peeled tomatoes into large chunks. Reserve half of the tomatoes. Working in batches, add the other half of the tomatoes to a food processor. Cover and process until chopped. Transfer chopped tomatoes to a 7- to 8-quart stainless-steel, enamel, or nonstick heavy pot. Add the reserved tomato chunks to pot.
Add brown sugar, vinegar, salt and smoked paprika to tomatoes. Bring to a boil. Boil steadily, uncovered, for 50 minutes, stirring frequently. Stir in onions, grilled peppers, jalapeño peppers and garlic. Boil for 30 to 35 minutes more or until mixture reaches desired consistency (you should have about 11 cups), stirring occasionally. Remove from heat; stir in rosemary.
Spoon 1 tablespoon lemon juice into each of six hot sterilized pint canning jars. Ladle hot pasta sauce into jars with lemon juice, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
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.