1 teaspoon olive oil 1 small onion chopped 4 habanero peppers diced 4 cloves garlic chopped 2-3 cups chopped mango I used 2 cups for this recipe, but you can use more as desired 6 ounces tomato paste 3/4 cup apple cider vinegar 3 tablespoons honey 2 tablespoons spicy chili flakes 1 tablespoon ground mustard 1 tablespoon smoked paprika 1 tablespoon ground ginger ½ cup brown sugar Salt and pepper to taste
Instructions
Heat a large saucepan to medium heat and add olive oil with onion and peppers. Cook about 5 minutes, or until everything softens. Add the garlic and cook another minute, until garlic becomes fragrant. Add remaining ingredients and stir until everything is combined. Bring to a boil, then reduce heat and simmer about 20-30 minutes. Process until smooth. If the sauce is too thick, add a ½ cup of water or more and continue to process to your preferred consistency. Serve the sauce right away, or let it sit awhile to allow the flavors to more fully develop.
Recipe Notes
Heat Factor: Medium-Hot. You'll get a nice level of heat from the habanero peppers. Looking for a milder BBQ sauce? Cut back on the habanero peppers by replacing some with milder peppers, or core them out to remove some of the heat.
1 cup soy sauce ¾ cup dark brown sugar 2 tablespoons minced garlic 1 tablespoon rice wine vinegar 1 tablespoon chile-garlic sauce (such as Sriracha®) (Optional) 1 teaspoon grated fresh ginger 1 teaspoon Asian (toasted) sesame oil 1 ½ teaspoons ground black pepper 1 tablespoon cornstarch 1 tablespoon water
Step 1 Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
Step 2 Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.
[ + ] Sh1tt1ngMys3lf
[ - ] Sh1tt1ngMys3lf 1 point 2.6 yearsOct 25, 2021 06:55:34 ago (+1/-0)
Mango-Habanaero BBQ Sauce Recipe
Ingredients
1 teaspoon olive oil
1 small onion chopped
4 habanero peppers diced
4 cloves garlic chopped
2-3 cups chopped mango I used 2 cups for this recipe, but you can use more as desired
6 ounces tomato paste
3/4 cup apple cider vinegar
3 tablespoons honey
2 tablespoons spicy chili flakes
1 tablespoon ground mustard
1 tablespoon smoked paprika
1 tablespoon ground ginger
½ cup brown sugar
Salt and pepper to taste
Instructions
Heat a large saucepan to medium heat and add olive oil with onion and peppers. Cook about 5 minutes, or until everything softens.
Add the garlic and cook another minute, until garlic becomes fragrant.
Add remaining ingredients and stir until everything is combined.
Bring to a boil, then reduce heat and simmer about 20-30 minutes.
Process until smooth. If the sauce is too thick, add a ½ cup of water or more and continue to process to your preferred consistency. Serve the sauce right away, or let it sit awhile to allow the flavors to more fully develop.
Recipe Notes
Heat Factor: Medium-Hot. You'll get a nice level of heat from the habanero peppers. Looking for a milder BBQ sauce? Cut back on the habanero peppers by replacing some with milder peppers, or core them out to remove some of the heat.
[ + ] beece
[ - ] beece 0 points 2.6 yearsOct 25, 2021 11:07:04 ago (+0/-0)
Original recipe yields 4 servings
1 cup soy sauce
¾ cup dark brown sugar
2 tablespoons minced garlic
1 tablespoon rice wine vinegar
1 tablespoon chile-garlic sauce (such as Sriracha®) (Optional)
1 teaspoon grated fresh ginger
1 teaspoon Asian (toasted) sesame oil
1 ½ teaspoons ground black pepper
1 tablespoon cornstarch
1 tablespoon water
Step 1
Stir soy sauce, brown sugar, garlic, rice wine vinegar, chile-garlic sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil.
Step 2
Whisk cornstarch and water together in a small bowl until the cornstarch dissolves; pour into boiling soy sauce mixture. Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.