Preheat broiler. Place tomatoes in a single layer in a 15x10x1 inch baking pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes turning once until skins are lightly charred.
Transfer to a cutting board. When cool enough to handle, remove and discard loose skins. Coarsely chop and transfer to a large stainless steel, enameled or nonstick pot.
Meanwhile, place the cumin seeds in a small skillet. Cook over medium heat, stirring frequently, until seeds are lightly toasted and fragrant.
Remove from the 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 poblano peppers, onions, jalapeno peppers, garlic, sugar, and salt to the tomato mixture. Bring to boiling, 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 tomato mixture to a food processor or blender. Cover and process or blend until smooth. Strain mixture through a fine-mesh sieve, pushing liquid through and scraping the inside of the sieve with a rubber spatula, discard solids.
Repeat with remaining mixture. Return strained mixture to the large pot. Bring to boiling, reduce heat. Simmer sauce, uncovered, about 10 minutes or until slightly thickened and reduced to about 4 cups. Stir in lime juice and vinegar.
Ladle hot sauce into hot, sterilized half pint jars, leaving a 1/4 inch headspace. Wipe jar rims, adjust lids.
Processed filled jars in water bath canner for 35 minutes (start timing when water returns to a boil). Remove jars and cool overnight.
Makes 5 half pints.
I didn't discard the solids, but put them in the frig to use as a schmear for the pork loin on the barbecue.