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Emeril'S Homemade BBQ Sauce

Recipe courtesy Emeril Lagasse, 2000

5 large tomatoes (about 3 pounds)
2 medium-size yellow onions (about 1 pound) quartered
5 large red bell peppers (about 1 1/2 pounds)
3 poblano peppers (about 1/2 pound)
8 garlic cloves, peeled
2 tablespoons olive oil
4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 cup distilled white vinegar
1/4 cup cider vinegar
Dash hot pepper sauce
1 teaspoon Worcestershire sauce
2 tablespoons molasses

 Preheat the oven to 400 degrees F. In a large mixing bowl, toss the tomatoes, onions, peppers, and garlic with the olive oil. Season with 1 teaspoon of the salt and pepper. Spread the mixture on a baking sheet and roast until very soft, about 1 hour. Remove from the oven and place back into the mixing bowl. Cover with plastic wrap and let cool for 45 minutes. Drain and reserve the liquid. Peel off the skin of all the peppers, cut open, and remove the seeds. Process the vegetables together in a food processor until smooth. Add the remaining ingredients plus 1/2 cup reserved liquid and process until blended. Set aside. Store in a sterilized airtight container for up to 2 weeks.

Yield: 1 quart
 

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