Mango Habanero Barbecue Sauce
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors (yellow, orange, green, red, chocolate). Not only are they extremely hot, but they also have a unique, distinctively fruity flavor. It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
Makes about 3 cups
1 tablespoon vegetable oil
1 small onion, minced (about 1/2 cup)
2 medium cloves garlic, minced (about 2 teaspoons)
1 teaspoon grated ginger
1 1/2 cups roughly chopped peeled fresh mango, about 2 medium magnos
1 cup mango juice
1 cup tomato sauce
1/3 cup dark brown sugar
1/3 cup honey
1/3 cup cider vinegar
2 tablespoons molasses
2 tablespoons fresh juice from about 2 limes
1 tablespoons Worcestershire sauce
1 tablespoons yellow mustard
2 teaspoons finely chopped habanero chiles, seeded (about 2 chilis, see note above)
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds.
Stir in mangoes, mango juice, tomato sauce, brown sugar, honey, vinegar, molasses, lime juice, Worcestershire, mustard, habanero, salt, and pepper. Bring to a boil, then reduce heat to low and simmer until mangos have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.