Prep 20 mins
Cook 0 mins
This sauce taste great over Pork. Have not tried this with Chicken or Beef.
- 1 teaspoon pureed chipotle chile
- 1 (14 ounce) bottle ketchup
- 1⁄2 cup water
- 2 teaspoons molasses
- 2 teaspoons creole mustard or 2 teaspoons whole grain mustard
- 2 teaspoons chopped garlic
- 1⁄4 cup onion, chopped
- 2 tablespoons firmly packed light brown sugar
- 1 dash hot pepper sauce
- 1 dash Worcestershire sauce
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon cayenne pepper
- 2 teaspoons peeled and grated fresh ginger
- 1 pinch black pepper
- 1⁄2-2⁄3 cup diced mango
- In a food processor fitted with a metal blade, combine ALL ingredients EXCEPT MANGO.
- Process until smooth, about 15 seconds.
- Scrape down sides with a rubber spatula.
- Pulse 2 or 3 times.
- Fold in diced mango and refrigerate overnight before using.
- Tastes great over pork.
Made a chipotle sauce the other night and knew I could handle more than 2 tsp of it so I added probably 2T's worth. The heat was nice but it totally covered up the flavor of the mangoes. So don't overdo the chipotle. Had this on grilled chicken. Be careful, it burns easily on high heat. Use medium.
Zippidee doo daa! This barbecue sauce will put a skip in your step and a smile on your face. I have never before made barbecue sauce...believe it or not. We eat mostly vegetarian and don't have a grill. But, this peaked my interest with the chipotles and mango combination. It's a real winner! I only made half a batch but used one whole, fat, chipotle covered with adobo sauce and the resulting sauce left a happy tingle on my tongue for several minutes. I lightly basted this sauce on some fat chicken wings and baked them at 350 for about 30 minutes. Now I'm thinking of all the other fabulous recipes I can create with this awsome sauce, since I'm sure it will blend well with vegetables too. Even if you don't have a mango, this sauce is tasty all by itself, but the mango lifts it above ordinary. Thanks Barb for introducing me to barbecue sauce!!