Mango And Scotch Bonnet Barbecue Sauce

• 2 green bell peppers, halved, cored and seeded
• 2 red bell peppers, halved, cored and seeded
• 4 ripe tomatoes, peeled, seeded and halved
• 3 ripe mangoes, peeled, seeded and chopped
• 1 large sweet onion, chopped
• 2 tablespoons minced garlic
• 2 Scotch bonnet chilies, halved
• 3/4 cup cider vinegar
• 1 1/4 cups, packed, light-brown sugar
• 1/4 cup molasses
• 1/4 cup Dijon mustard
• 1/4 cup tamarind paste
• 2 tablespoons cinnamon
• 1 tablespoon ground cumin
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh marjoram leaves
• Salt and freshly ground black pepper

1. Light a home smoker, and smoke bell peppers and tomatoes 30 minutes, preferably over oak chips.
2. Alternatively, a smoker can be made by completely lining bottom and cover of a wok with foil and placing two tablespoons each of rice, brown sugar and black tea leaves in bottom of wok.
3. Place wok, covered, over medium heat.
4. When smoke starts rising, put peppers and tomatoes on a rack in wok, cover, and smoke vegetables 30 minutes.
5. Chop vegetables and transfer them to a 5-quart saucepan.
6. (Without a smoker, peppers and tomatoes can be chopped and placed in saucepan.)
7. Add remaining ingredients to saucepan with 1 cup water.
8. Bring to a boil, reduce heat and simmer, stirring occasionally, 1 hour.
9. Allow to cool briefly.
10. Puree mixture in a food processor.
11. You may have to do this in two shifts.
12. Pass puree through a medium-mesh strainer.
13. Check seasoning.
14. Refrigerate until ready to use.

green bell peppers, red bell peppers, tomatoes, mangoes, sweet onion, garlic, scotch, cider vinegar, lightbrown sugar, molasses, dijon mustard, tamarind paste, cinnamon, ground cumin, thyme, fresh marjoram, salt

Taken from cooking.nytimes.com/recipes/10727 (may not work)