Yields or Serves:
I seem to be all about mangos these days so how about incorporating them into a delicious barbecue sauce. Both Scotch bonnet and habanero chiles work in this recipe. The habanero has straightforward heat, while Scotch bonnets tend to be more floral and on the sweeter side. Remember to wear rubber gloves when chopping hot chile peppers. Trust me, I’ve learned the hard way!
- 3 Tablespoons Olive Oil
- 1 Medium Onion (Finely Chopped)
- 5 Garlic Gloves (Minced)
- 1 Teaspoon Kosher Salt
- 1/3 Cup Ketchup
- 3 Large Mangoes (Peeled & Pitted)
- 1/3 Cup Sugar
- 3 Tablespoons White Vinegar
- 3/4 Cup Water
- 1 Scotch Bonnet Or Habanero Chile (Seeds Removed & Finely Chopped)
- 2 Teaspoons Worcestershire Sauce
- Heat olive oil in saucepan over a medium-high heat. Add onions, garlic, and kosher salt. Cook 3 minutes until onions are translucent. Stir in ketchup, mangoes, sugar, vinegar and water. Bring to boil. Reduce heat to a simmer and cook, partially covered and stirring occasionally, 30 minutes until mangos are very soft. Remove from heat and let cool 5 minutes.
- Purée mango mixture, chile, and Worcestershire sauce in blender until smooth. Transfer to bowl and let cool completely.
- Refrigerate in airtight container until ready to use. Keep in fridge 1 week.
- Makes 3 Cups
- Prep Time: 30 Minutes Cook Time: 35 Minutes Total Time: 65 Minutes
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen © 2016 All Rights Reserved