Prepare jars (I use half pint jars). For instructions, visit the Ball Canning website. Remove husks from tomatillos; rinse and pat dry.
Broil or grill for about 10 minutes, turning often to roast all sides. Add to a bowl and set aside to cool until you can handle.
In a medium sauce pan, add all remaining ingredients except for the cilantro and cook on medium-high heat, stirring occasionally, for 10 minutes. Add cilantro and cook for an additional 5 minutes.
Remove from heat and mix well with an immersion blender.
Add mixture to jars and process in hot water bath for 15 minutes.
