This recipe for chipotle mango barbecue sauce is sweetened with a ripe mango and just a bit honey and molasses. It has a nice smoky flavor from the fire-roasted tomatoes and chipotle.
I am trying to be more forgiving – uh maybe this is a too strong word, generous sounds better – when I see someone loading up his plate with ketchup until it will be impossible to taste the actual meal I cooked. I am not anti-sauce at all, but it should accompany the flavors not cover them. And now it’s me eating chipotle mango barbecue sauce on a slice of toast, using the bread solely as a vessel. I can’t wait to try it on pizza, tater tots or other potato situations and of course for what it was meant to be: barbecue.
I started with my foolproof recipe, marinated two chicken breasts (boneless and skinless) with about one cup of chipotle mango barbecue sauce for one to two hours, grilled them over medium-high heat turning once until juices run clear and it turned a boring chicken breast into something exciting. But this chipotle mango barbecue sauce would be also great with salmon, beef, and pork. I am just going to try this chipotle mango barbecue sauce on everything!
chipotle mango barbecue sauce
Store-bought barbecue sauce is full of artificial flavors, sugar, and high fructose corn syrup and we all know it’s better to avoid this stuff. This recipe for chipotle mango barbecue sauce is sweetened with a ripe mango and just a bit honey and molasses. It can be as spicy as you like or dare. It has a nice smoky flavor from the fire-roasted tomatoes and chipotle (chipotles are dried, smoked jalapeños).
- 1 ripe mango, peeled and diced
- 120 g / ½ cup canned, diced fire-roasted tomatoes
- 1 medium onion, peeled and chopped
- 2 garlic cloves, peeled and chopped
- 60 ml / ¼ cup unseasoned rice vinegar
- 1 tablespoon molasses
- 1 tablespoon honey or maple syrup
- ½ tablespoon Worcestershire sauce
- 1 chipotle in adobo (from a can of chipotles in adobo)
- 1-2 teaspoon adobo sauce (from can)
- 1 teaspoon sea salt
- Combine all ingredients in a medium pot. Cover with a lid and bring to a boil, reduce heat, and simmer for 30 minutes. Stir occasionally.
- Remove from the heat and set aside to cool for 10 minutes.
- Puree in a food processor or blender until you have reached desired consistency. Taste and add more honey or adobo sauce to your liking.