Mango-Scotch Bonnet Caribbean Barbecue Sauce

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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2 Tbsp. peanut oil
4 ripe mangoes, peeled, pitted and cut into 1/2″ dice
1 white onion, peeled and cut into 1/4″ dice
1 carrot, peeled and cut Into 1/4″ dice
1 fresh orange Scotch bonnet chile, seeded and finely minced
1/2 cup champagne vinegar
1/2 cup ketchup
l/4 cup sugar
salt to taste


In a saucepan, heat the peanut oil and saute the mangoes, onion, carrot and Scotch bonnet for 10 minutes over medium heat or until the onions are soft and translucent.

Deglaze the saucepan with the vinegar and add the ketchup and sugar.

Bring to a slow boil, reduce the heat and simmer for 35-45 minutes.

Remove the pan from heat and season with salt.

Transfer to a food processor or blender and pulse.

Strain the mixture through a medium sieve, or if the sauce is too thick, add a little water to thin.

Use as a barbecue sauce with grilled seafood such as lobster, crab and scallops and with pork.

Thew sauce can be brushed on as a glaze during cooking and holds well for weeks in the refrigerator.

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