Mango Scotch Bonnet Caribbean Barbeque Glaze
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.
2 Tbsp peanut oil
4 ripe mangoes, peeled, pitted, and cut into 1/2-inch dice
1 white onion, peeled and cut into 1/4-inch dice
1 carrot, peeled and cut into 1/4-inch dice
1 fresh orange Scotch bonnet or habanero chiles, seeded and finely minced
1/2 cup champagne vinegar
1/2 cup ketchup
1/4 cup sugar
salt to taste
In a saucepan, heat the peanut oil and saute the mangoes, onion, carrot, and Scotch bonnet or habanero chiles 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 heat, and simmer for 35-45 minutes. Remove pan from heat and season with salt.
Transfer to a food processor or blender, and pulse. Strain through a medium sieve. If sauce is too thick, add a little water to thin.
Serving suggestions: use a barbeque sauce with grilled seafood such as lobster, crab, and scallops, and with pork. It can be brushed on as a glaze during cooking.
Yields about 3 cups.
From Flavors of the South.