Mango And Scotch Bonnet Barbecue Sauce
Published June 4, 2002
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
2 green bell peppers, halved, cored and seeded
2 red bell peppers, halved, cored and seeded
4 ripe tomatoes, peeled, seeded and halved
3 ripe mangoes, peeled, seeded and chopped
1 large sweet onion, chopped
2 tablespoons minced garlic
2 Scotch bonnet chilies, halved
¾ cup cider vinegar
1 ¼ cups, packed, light-brown sugar
¼ cup molasses
¼ cup Dijon mustard
¼ cup tamarind paste
2 tablespoons cinnamon
1 tablespoon ground cumin
1 tablespoon fresh thyme leaves
1 tablespoon fresh marjoram leaves
Salt and freshly ground black pepper
Nutritional analysis per serving
51 grams carbs; 208 calories; 1 gram fat; 4 grams fiber; 597 milligrams sodium; 2 grams protein; 44 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Light a home smoker, and smoke bell peppers and tomatoes 30 minutes, preferably over oak chips. Alternatively, a smoker can be made by completely lining bottom and cover of a wok with foil and placing two tablespoons each of rice, brown sugar and black tea leaves in bottom of wok. Place wok, covered, over medium heat. When smoke starts rising, put peppers and tomatoes on a rack in wok, cover, and smoke vegetables 30 minutes. Chop vegetables and transfer them to a 5-quart saucepan. (Without a smoker, peppers and tomatoes can be chopped and placed in saucepan.)
- Step 2
Add remaining ingredients to saucepan with 1 cup water. Bring to a boil, reduce heat and simmer, stirring occasionally, 1 hour. Allow to cool briefly.
- Step 3
Puree mixture in a food processor. You may have to do this in two shifts. Pass puree through a medium-mesh strainer. Check seasoning. Refrigerate until ready to use.
Private Notes
Comments
I skipped the brown sugar and molasses since I was out of both. Thank goodness! This was sweet enough with the ripe mango, tamarind, & cider vinegar. I couldn't do the smoking so first roasted the scotch bonnets, sliced onion, bell pepper, extra garlic and added seasoning peppers. Used smoked salt. Yum!
I skipped the brown sugar and molasses since I was out of both. Thank goodness! This was sweet enough with the ripe mango, tamarind, & cider vinegar. I couldn't do the smoking so first roasted the scotch bonnets, sliced onion, bell pepper, extra garlic and added seasoning peppers. Used smoked salt. Yum!