RCI-SC.007.0193.001
Mango BBQ Sauce
Mango BBQ Sauce from the Recidemia collection
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 3 large
- onion1 mediumunpeeled
- or more ripe mangos1 unitdepending on size, peeled and diced
- chiles chipotle in adobo (stewed2 unitcanned), drained
- ½ cup
- ½ cup
- ½ tsp
Method
1
Halve the tomatoes and place cut-side down on a baking sheet with the unpeeled onion; broil for 8-10 minutes until the skins blacken and the flesh softens.
2
Remove the charred tomatoes and onion from the broiler and let cool for 5 minutes until safe to handle.
3
Peel away the blackened skin from the tomatoes and onion, discarding the skins; roughly chop the softened flesh.
4
Peel and dice the mango into bite-sized pieces, removing all the flesh from the pit.
5
Drain the chipotle chiles from the adobo sauce and roughly chop them, removing seeds if a milder sauce is preferred.
6
Combine the charred tomatoes, onion, mango, chipotle chiles, brown sugar, cider vinegar, and salt in a medium saucepan.
7
Bring the mixture to a simmer over medium heat, stirring occasionally to prevent sticking.
8
Simmer for 12-15 minutes, stirring frequently, until the sauce thickens and the flavors meld; the mixture should be chunky but pourable.
9
Transfer the sauce to a blender or food processor and blend until the desired consistency is reached (leave chunky for texture or blend smooth for uniformity).
10
Pour the sauce back into the saucepan and taste; adjust seasoning with additional salt or vinegar as needed.
11
Serve warm or let cool to room temperature; store in an airtight container in the refrigerator for up to 2 weeks.