Scotch Bonnet and Mango Fruity BBQ Sauce
Ingredients
2 tablespoons peanut oil
4 ripe mangoes, peeled, pitted, and cut into 1/2-inch dice
I white onion, peeled and cut into 1/4-inch dice
I carrot, peeled and cut Into 1/4-inch dice
1 fresh orange Scotch bonnet or habanero chiles, seeded and finely
minced
? cup champagne vinegar
? cup ketchup
l/4 cup sugar
Salt to taste
Preparation
In a saucepan, heat the peanut oil and saut? the mangoes, onion,
carrot, and Scotch bonnet or habanero chiles for 10 minutes over medium
heat, or until the onions are soft and translucent.
Deglaze the saucepan with the vinegar, and add the ketchup and sugar.
Bring to a slow boil, reduce heat, and sim-mer for 35 to 45 minutes.
Remove pan from heat and season with salt.
Transfer to a food processor or blender, and pulse. Strain through a
medium sieve; if the sauce is too thick, add a little water to thin.
Serving
suggestions: Use as a barbecue sauce with grilled seafood
such as lobster, crab, and scallops, and with pork. can be brushed on
as a glaze during cooking.
Storage: Holds well for weeks in the refrigerator.
Yield: About 3 cups
Barbecue Recipes
Chicken
- Beef - Veg - Lamb - Pork - Steak - Desserts - Ribs
Marinades
- Appetisers - Sauces - Rubs
BBQ Search Engine
|
