Food & Cooking Recipes Lunch Recipes Spicy Mango Barbecue Sauce By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on February 9, 2021 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 2 hrs Yield: 3 cups Both Scotch bonnet and habanero chiles work in this recipe. The habanero has a straight-up heat, while that of Scotch bonnets tends to be sweeter and more floral. It's wise to wear rubber gloves when chopping an extremely hot chile. Ingredients 2 tablespoons safflower oil 1 medium onion, finely chopped (1 ½ cups) 4 cloves garlic, minced (2 tablespoons) Coarse salt ⅓ cup ketchup 3 cups diced mango (from 2 to 3 large peeled, pitted mangoes) ¼ cup sugar 2 tablespoons distilled white vinegar, plus more to taste 1 small Scotch bonnet or habanero chile (seeds removed, if less heat is desired), finely chopped (1 ½ teaspoons) 1 teaspoon Worcestershire sauce Directions Heat oil in a saucepan over medium-high. Add onion, garlic, and 1 teaspoon salt; cook until onion is translucent, about 3 minutes. Stir in ketchup, mangoes, sugar, vinegar, and 3/4 cup water; bring to a boil. Reduce heat to a simmer and cook, partially covered and stirring occasionally, until slightly reduced and mangoes are very soft, about 30 minutes. Let cool 5 minutes. Puree mango mixture, chile, and Worcestershire in a blender until smooth. Season with salt and more vinegar; let cool completely. Sauce can be refrigerated in an airtight container up to 1 week, or frozen up to 3 months. Print