Mango and Red Pepper Barbeque Sauce
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
2 Tbsp. olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 tsp. salt
1/3 cup red-wine vinegar
3 Tbsp. molasses
2 Tbsp. Worcestershire sauce
1/4 tsp. ground allspice
1 medium mango (about 1 pound), cut into chunks
2-3 fresh serrano chiles, or to taste, seeded (wear rubber gloves)
Instructions:
In a skillet heat the oil over moderate heat until hot but not smoking. Cook the onion and bell pepper with salt, until softened and the edges begin to brown. Stir in the vinegar, molasses, Worcestershire sauce and allspice. Bring to a boil and simmer the mixture 1 minute longer to blend the flavors. Cool slightly and spoon the mixture into a blender. Add the mango and serranos and blend until smooth.
Makes about 1-1/2 cups.