Mango Scotch Bonnet Bbq Sauce

1 whole Green Pepper -- cored
1 whole Red Pepper -- cored
2 whole Tomato
1 1/2 whole Mango
1/2 whole Spanish Onion -- chopped
2 clove Garlic -- minced
1 Scotch Bonnet Habanero Chili
6 tbs. Cider Vinegar
1/2 lb. Brown Sugar
1/8 cup Dijon Mustard
1/8 cup Tamarind Pulp
1 tbs. Cinnamon
1/2 tbs. Cumin Seed
1/2 tbs. Thyme
1/2 tbs. Marjoram
1/2 cup
salt pepper

Smoke peppers for 30 minutes. Combine all ingredient in saucepan. Simmer 1 hour. Puree and pour through strainer. Add salt and pepper.

Makes 4 1/2 cups