MANGO BARBECUE SAUCE RECIPES

Name: Spicy Mango Barbecue Sauce
Prep time: 30 min
Total time: 2 h
Yield: Makes about 3 cups
Ingredients: 2 tablespoons safflower oil; 1 medium onion, finely chopped (1 1/2 cups); 4 cloves garlic, minced (2 tablespoons); Coarse salt; 1/3 cup ketchup; 3 cups diced mango (from 2 to 3 large peeled, pitted mangoes); 1/4 cup sugar; 2 tablespoons distilled white vinegar, plus more to taste; 1 small Scotch bonnet or habanero chile (seeds removed, if less heat is desired), finely chopped (1 1/2 teaspoons); 1 teaspoon Worcestershire sauce

SPICY MANGO BARBECUE SAUCE RECIPE | MARTHA STEWART

Spicy Mango Barbecue Sauce Recipe | Martha Stewart image

Both Scotch bonnet and habanero chiles work in this recipe. The habanero has a straight-up heat, while that of Scotch bonnets tends to be sweeter and more floral. It's wise to wear rubber gloves when chopping an extremely hot chile.

Provided by Martha Stewart

Categories Lunch Recipes

Total Time 2 hours

Prep Time 30 minutes

Yield Makes about 3 cups

Number Of Ingredients 10

Ingredients

2 tablespoons safflower oil
1 medium onion, finely chopped (1 1/2 cups)
4 cloves garlic, minced (2 tablespoons)
Coarse salt
1/3 cup ketchup
3 cups diced mango (from 2 to 3 large peeled, pitted mangoes)
1/4 cup sugar
2 tablespoons distilled white vinegar, plus more to taste
1 small Scotch bonnet or habanero chile (seeds removed, if less heat is desired), finely chopped (1 1/2 teaspoons)
1 teaspoon Worcestershire sauce

Steps:

Heat oil in a saucepan over medium-high. Add onion, garlic, and 1 teaspoon salt; cook until onion is translucent, about 3 minutes. Stir in ketchup, mangoes, sugar, vinegar, and 3/4 cup water; bring to a boil. Reduce heat to a simmer and cook, partially covered and stirring occasionally, until slightly reduced and mangoes are very soft, about 30 minutes. Let cool 5 minutes.
Puree mango mixture, chile, and Worcestershire in a blender until smooth. Season with salt and more vinegar; let cool completely. Sauce can be refrigerated in an airtight container up to 1 week, or frozen up to 3 months.

SPICY MANGO BARBECUE SAUCE RECIPE | MARTHA STEWART

Spicy Mango Barbecue Sauce Recipe | Martha Stewart image

Both Scotch bonnet and habanero chiles work in this recipe. The habanero has a straight-up heat, while that of Scotch bonnets tends to be sweeter and more floral. It's wise to wear rubber gloves when chopping an extremely hot chile.

Provided by Martha Stewart

Categories Lunch Recipes

Total Time 2 hours

Prep Time 30 minutes

Yield Makes about 3 cups

Number Of Ingredients 10

Ingredients

2 tablespoons safflower oil
1 medium onion, finely chopped (1 1/2 cups)
4 cloves garlic, minced (2 tablespoons)
Coarse salt
1/3 cup ketchup
3 cups diced mango (from 2 to 3 large peeled, pitted mangoes)
1/4 cup sugar
2 tablespoons distilled white vinegar, plus more to taste
1 small Scotch bonnet or habanero chile (seeds removed, if less heat is desired), finely chopped (1 1/2 teaspoons)
1 teaspoon Worcestershire sauce

Steps:

Heat oil in a saucepan over medium-high. Add onion, garlic, and 1 teaspoon salt; cook until onion is translucent, about 3 minutes. Stir in ketchup, mangoes, sugar, vinegar, and 3/4 cup water; bring to a boil. Reduce heat to a simmer and cook, partially covered and stirring occasionally, until slightly reduced and mangoes are very soft, about 30 minutes. Let cool 5 minutes.
Puree mango mixture, chile, and Worcestershire in a blender until smooth. Season with salt and more vinegar; let cool completely. Sauce can be refrigerated in an airtight container up to 1 week, or frozen up to 3 months.

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