Spicy Mango Barbecue Sauce

Name: Spicy Mango Barbecue Sauce
Prep time: 30 min
Total time: 120 min
Ingredients: 2 tablespoons safflower oil; 1 medium onion, finely chopped (1 ½ cups); 4 cloves garlic, minced (2 tablespoons); Coarse salt; 0.333 cup ketchup; 3 cups diced mango (from 2 to 3 large peeled, pitted mangoes); 0.25 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

By

Martha Stewart Editors

Updated on February 9, 2021

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.