Mango Habanero BBQ Sauce

You bet I am licking the spoon! Sweet, tangy with that last second flame... How can you resist?

• Ready In: 40 mins
• Serves: 24
• Yields: 3 cups

Ingredients

• 1 1⁄2 cups  roughly chopped peeled fresh mango (8.7 oz, from about 12 oz whole mango)
• 2  minced habanero peppers
• 2  medium garlic cloves, minced (about 2 teaspoons)
• 1  cup  apple juice or 1  cup  pure  mango juice
• 1  cup tomato sauce
• 1⁄3 cup molasses
• 2  tablespoons honey
• 1⁄3 cup apple cider vinegar
• 2  tablespoons  bottled lime juice
• 1  tablespoon tamari
• 1  teaspoon  grated ginger
• 1⁄3 cup sugar
• 1  tablespoon onion powder
• 1⁄2 tablespoon mustard powder (I used hot, but use what you have)
• 2  teaspoons kosher salt
• 1  teaspoon fresh ground black pepper

Directions

1. Combine all the ingredients in a pot and bring to a boil.
2. Reduce heat to low and simmer until mangoes have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
3. Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth.
4. Either cool to room temperature and store in refrigerator for up to a month or can in a water bath for 30 minutes.