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 of hot pepper sauce
1 teaspoons Worcestershire sauce
2 tablespoons molasses
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