MANGO AND SCOTCH BONNET BARBECUE SAUCE
Steps:
- Light a home smoker, and smoke bell peppers and tomatoes 30 minutes, preferably over oak chips. Alternatively, a smoker can be made by completely lining bottom and cover of a wok with foil and placing two tablespoons each of rice, brown sugar and black tea leaves in bottom of wok. Place wok, covered, over medium heat. When smoke starts rising, put peppers and tomatoes on a rack in wok, cover, and smoke vegetables 30 minutes. Chop vegetables and transfer them to a 5-quart saucepan. (Without a smoker, peppers and tomatoes can be chopped and placed in saucepan.)
- Add remaining ingredients to saucepan with 1 cup water. Bring to a boil, reduce heat and simmer, stirring occasionally, 1 hour. Allow to cool briefly.
- Puree mixture in a food processor. You may have to do this in two shifts. Pass puree through a medium-mesh strainer. Check seasoning. Refrigerate until ready to use.
Nutrition Facts : @context http, Calories 209, UnsaturatedFat 1 gram, Carbohydrate 51 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 598 milligrams, Sugar 44 grams, TransFat 0 grams
SCOTCH BONNET HOT SAUCE
Some of the hottest hot sauce you'll try.
Provided by reconstructdish
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 45m
Yield 32
Number Of Ingredients 9
Steps:
- In a large sauce pan over medium-high heat, combine oil, peppers, garlic, onion, and salt; cook for 5 minutes, stirring frequently.
- Pour in water, and cook for 20 minutes, or until the ingredients are soft. Stir frequently. Remove from heat, and allow mixture to cool to room temperature.
- Transfer the mixture to a blender, and puree until smooth. Pour in vinegar and sugar; blend until mixed. Keep refrigerated .
Nutrition Facts : Calories 8 calories, Carbohydrate 1.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 55.5 mg, Sugar 1 g
SPICY MANGO BARBECUE SAUCE
Both Scotch bonnet and habanero chiles work in this recipe. The habanero has a straight-up heat, while that of Scotch bonnets tends to be sweeter and more floral. It's wise to wear rubber gloves when chopping an extremely hot chile.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 2h
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium-high. Add onion, garlic, and 1 teaspoon salt; cook until onion is translucent, about 3 minutes. Stir in ketchup, mangoes, sugar, vinegar, and 3/4 cup water; bring to a boil. Reduce heat to a simmer and cook, partially covered and stirring occasionally, until slightly reduced and mangoes are very soft, about 30 minutes. Let cool 5 minutes.
- Puree mango mixture, chile, and Worcestershire in a blender until smooth. Season with salt and more vinegar; let cool completely. Sauce can be refrigerated in an airtight container up to 1 week, or frozen up to 3 months.
GRILLED JERK CHICKEN WITH SCOTCH BONNET SAUCE AND MANGO CHUTNEY
Provided by Chris Schlesinger
Categories Food Processor Chicken Fruit Herb Mustard Onion Pepper Freeze/Chill Marinate Sauté Backyard BBQ Tailgating
Yield Makes 6 (main course) servings
Number Of Ingredients 29
Steps:
- In blender or food processor, purée oil, chiles, scallions, thyme, dry mustard, salt, and pepper until smooth. Arrange chicken in large glass baking dish and coat on all sides with paste. Cover and refrigerate at least 1 hour and up to 4 hours.
- Make chutney:
- In medium sauté pan over moderate heat, heat oil until hot but not smoking. Add onion and sauté, stirring occasionally, until translucent, 7 to 9 minutes. Add mango and vinegar and cook, stirring frequently, until mango is tender, about 3 minutes. Stir in brown sugar and allspice and simmer gently until sugar is melted and mixture is slightly thickened and syrupy, about 3 to 5 minutes. Stir in salt and pepper. Transfer chutney to serving dish and cool to room temperature, stirring occasionally.
- Make Scotch bonnet sauce:
- In medium bowl, stir together all ingredients; stand back to let irritating fumes dissipate, then set aside.
- Cook chicken
- Prepare grill for cooking: If using charcoal grill, open vents on bottom, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 4 to 5 seconds. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high.
- Arrange chicken breasts on grill, skin sides down. Grill, turning once, until cooked through, about 7 to 9 minutes per side. Transfer breasts to platter and top each with spoonful of mango chutney. Serve, passing additional chutney and hot sauce on side.
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