Mango And Scotch Bonnet Barbecue Sauce
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2green bell peppers, halved, cored and seeded
- 2red bell peppers, halved, cored and seeded
- 4ripe tomatoes, peeled, seeded and halved
- 3ripe mangoes, peeled, seeded and chopped
- 1large sweet onion, chopped
- 2tablespoons minced garlic
- 2Scotch bonnet chilies, halved
- ¾cup cider vinegar
- 1¼cups, packed, light-brown sugar
- ¼cup molasses
- ¼cup Dijon mustard
- ¼cup tamarind paste
- 2tablespoons cinnamon
- 1tablespoon ground cumin
- 1tablespoon fresh thyme leaves
- 1tablespoon fresh marjoram leaves
- Salt and freshly ground black pepper
Nutritional analysis per serving (12 servings)
208 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 51 grams carbohydrates; 4 grams dietary fiber; 44 grams sugars; 2 grams protein; 597 milligrams sodium
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!