Tropical Mango Barbarqui 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.
1 ripe mango, peeled and chopped
1 medium yellow onion, diced
1 medium carrot, peeled and diced
1/2 medium Scotch bonnet, seeded and chopped
2 cloves garlic, chopped
1 cup red wine vinegar
1/2 cup pineapple juice
2 Tbsp. worcestershire sauce
1/3 cup packed brown sugar,
1/2 tsp. salt
1/2 tsp. allspice
In a non-reactive saucepan, combine all the recipe ingredients and place over medium heat. Cook the mixture for 25 minutes, stirring frequently as you go.
The mixture will begin to take on a jam like consistancy. When it reaches this stage, remove the pan from the heat and allow to cool to room temperature.
Place the mixture in a food processor and blend for about 15 seconds. The Mango Barbarqui sauce will keep, covered, in the refrigerator for several weeks.
Recipe adapted from “The Global Vegetarian” by Jay Solomon.