Friday, September 8, 2017

Mango Habanero BBQ Sauce

Sweet, tangy with that last second flame... How can you resist? You bet I am licking the spoon!

Mango Habanero BBQ Sauce

When it comes to mangoes, I have to admit I don't eat very many. I like them all right - how can you not enjoy that tropical, honey-like sweetness? - but they're generally expensive around here and I can't eat a whole one in one go.Instead, I bide my time until the holiday season comes around, when occasionally a fruit platter will appear with mangoes alongside the strawberries, pineapple and honeydew. Then I get my fix.

However, a new Asian grocery store just opened by my gym, and their "grand opening" specials included - amongst other things - mangoes. They were surprisingly cheap for the quality compared to the "normal" supermarket, so I picked up a few. At the same time, the habaneros in the garden were perfectly ripe, and I had a jar of homemade apple juice in the fridge needing to be used up. Things fell into place when I found a promising-looking recipe on Serious Eats for barbecue sauce, of all things! Normally mango is either shoved into hot sauce or relegated to the sweet kitchen, but the mixture of the sweet fruit with the blow-your-head-off habs, molasses and tomatoes sounded ideal.

The best part about whipping up this (if you're a solo diner like me) is that it doesn't make a ton. Out of one big mango and a couple chilies, I got a pint and a half of sauce - which I wouldn't have bothered canning if I hadn't already had other things going for the waterbath swim. As soon as it was ready to put up, I quickly tasted it and was, for lack of a better word, floored. Right away I thought of the ribs from Swiss Chalet, which have a similar tangy-sweet baste, and was ruminating on that when - BAM - that habanero sparked just enough fire to keep things from being glorified ketchup.

Since I love BBQ sauce like this, I can't wait to try it slathered on eggplant planks or roasted cauliflower, but I bet this would be killer on pork or chicken too!

Mango Habanero BBQ Sauce
Adapted from Serious Eats
Makes ~3 cups, 24 (2 tbsp) servings
1 ½ cups roughly chopped peeled fresh mango (8.7 oz, from about 12 oz whole mango)
2 minced habanero chilies
2 medium cloves garlic, minced (about 2 teaspoons)
1 cup apple or pure mango juice
1 cup tomato sauce
⅓ cup fancy molasses
2 tbsp honey
⅓ cup apple cider vinegar
2 tbsp bottled lime juice
1 tbsp tamari
1 tsp grated ginger
⅓ cup sugar
1 tbsp onion powder
½ tbsp mustard powder (I used hot, but use what you have)
2 tsp Kosher salt
1 tsp freshly ground black pepper
  1. Combine all the ingredients in a pot and bring to a boil.
  2. Reduce heat to low and simmer until mangoes have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
  3. Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth.
  4. Either cool to room temperature and store in refrigerator for up to a month or can in a water bath for 30 minutes
Amount Per Serving
Calories: 44.1
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 191.2 mg
Total Carbs: 11.1 g
Dietary Fiber: 0.4 g
Protein: 0.3 g

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