Mango BBQ Sauce


Summer is almost here!!  I'm getting ready to dust off the grill and start cooking outside.  This BBQ sauce is perfect for all your summer cooking, sweet with a little heat and so tangy from the mangos and apple cider vinegar.  Brush on grilled portobellos and veggies or use with your favorite BBQ recipes! 

Happy Memorial Day!
Enjoy,
Holly 


Mango BBQ Sauce

Sweet, Tangy and Spicy!  Brush on everything!

Ingredients

  • 2 Tbsp. Canola Oil
  • 1 Medium Onion, Diced
  • 2 Cloves of Garlic, Minced
  • 1 tsp. Salt
  • 2 tsp. Cumin
  • 1 tsp. Whole Fennel Seed
  • 1 Whole Chipotle Pepper in Adobo
  • 2 Ripe Mangos, Peeled, Seeded and Chopped
  • 2 Fresno Chiles 
  • 1/4 Cup Apple Cider Vinegar
  • 1 Tbsp. Harissa (This is hot stuff, use less for less heat.  If you don't have Harissa use hot sauce to taste.)
  • 1/4 Cup Molasses
  • 2 Cups Ketchup
  • Zest and Juice of 1/2 a Lemon
Directions
  1. In a medium sized saucepan add canola oil, turn on medium.  After oil has warmed add onions and garlic.  Stir and saute until onions are translucent, about 5 minutes.  Add salt, cumin and fennel seed, toast in oil with onions for another 4 minutes.
  2. Add chipotle, mangos, fresno chiles, vinegar, harissa, molasses and ketchup.  Stir until combined.  Reduce heat to medium low and simmer for 30 minutes. To allow flavors to marry.  Taste for seasoning.
  3. With stick blender blend bbq sauce until smooth.  If using a stand blender wait until bbq sauce is cool before blending.
  4. Add lemon juice and zest. Stir.
  5. Store covered in refrigerator for up to 2 weeks.



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