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1
Place the peppers directly over the flame of a gas-stove burner on high heat or on a grill.
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2
Roast peppers, turning with tongs, until blackened all over.
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3
(Alternatively, broil peppers on a baking sheet, turning as each side becomes charred.)
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4
Transfer to a large bowl, and cover immediately with plastic wrap.
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5
Set aside to steam 15 minutes.
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6
Peel peppers; discard skin.
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7
Remove stems, seeds, and ribs; cut each pepper into pieces.
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8
Set aside.
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9
Heat oil in a large pot over medium-high heat.
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10
Add onions, garlic, and roasted peppers; cook, stirring occasionally, until onions are dark golden brown on the edges, 8 to 10 minutes.
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11
Stir in coriander, chili powder, and cayenne pepper; cook 30 seconds.
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12
Add sugar; cook, stirring occasionally, 2 minutes.
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13
Add tomatoes, 2 teaspoons salt, and 1/2 teaspoon pepper; cook, stirring occasionally, until tomatoes have broken down and are very soft, about 20 minutes.
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14
Stir in the vinegar, mustard, honey, Worcestershire sauce, and soy sauce.
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15
Pour through a coarse sieve into a medium bowl, pressing out liquid with a spoon; discard solids.
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16
Return to stove, and bring to a boil.
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17
Reduce to a vigorous simmer, and cook, stirring occasionally, until reduced slightly and thickened, 15 to 20 minutes.
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18
Taste, and adjust for seasoning.
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19
The sauce can be refrigerated in an airtight container up to 3 days.
