Mango And Scotch Bonnet Barbecue Sauce Recipe

Name: Mango And Scotch Bonnet Barbecue Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 3/4 cup cider vinegar; 1 1/4 cups, packed, light-brown sugar; 1/4 cup molasses; 1/4 cup Dijon mustard; 1/4 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

Servings: persons

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
3/4 cup cider vinegar
1 1/4 cups, packed, light-brown sugar
1/4 cup molasses
1/4 cup Dijon mustard
1/4 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

1
Light a home smoker, and smoke bell peppers and tomatoes 30 minutes, preferably over oak chips.
2
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.
3
Place wok, covered, over medium heat.
4
When smoke starts rising, put peppers and tomatoes on a rack in wok, cover, and smoke vegetables 30 minutes.
5
Chop vegetables and transfer them to a 5-quart saucepan.
6
(Without a smoker, peppers and tomatoes can be chopped and placed in saucepan.)
7
Add remaining ingredients to saucepan with 1 cup water.
8
Bring to a boil, reduce heat and simmer, stirring occasionally, 1 hour.
9
Allow to cool briefly.
10
Puree mixture in a food processor.
11
You may have to do this in two shifts.
12
Pass puree through a medium-mesh strainer.
13
Check seasoning.
14
Refrigerate until ready to use.

431

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Mango And Scotch Bonnet Barbecue Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mango And Scotch Bonnet Barbecue Sauce

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