PEACH-MANGO-HABANERO WING SAUCE
Delicious peach-mango habanero sauce for your chicken wings. Sweet and spicy. These guys bite back!
Provided by Zack Frostic
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Wing Sauce Recipes
Time 20m
Yield 16
Number Of Ingredients 9
Steps:
- Blend mango, peach, and habanero peppers in a food processor or blender until smooth.
- Melt butter in a saucepan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add mango mixture, brown sugar, Worcestershire sauce, ginger, salt, and pepper; reduce heat to low and simmer until sauce is smooth and slightly thickened, about 8 minutes.
Nutrition Facts : Calories 57.2 calories, Carbohydrate 8.2 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 9.2 mg, Sugar 7.4 g
PULLED PORK WITH MANGO BBQ SAUCE
Provided by Aarti Sequeira
Categories main-dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the rub: Combine the brown sugar, paprika and salt in a small bowl and massage it into the pork shoulder until well coated. Set aside while you make the BBQ sauce. You could do this a day ahead and keep refrigerated until ready to use.
- For the BBQ sauce: In a large saucepan, warm the oil over low heat until hot and shimmering. Add the cumin and fennel seeds; they should splutter upon contact, be careful! Once the spluttering subsides, add the ginger, onions, serrano and a little salt to taste. Saute until they soften, but don't let them get any color. Add the mango puree, lime juice, vinegar, Worcestershire sauce and molasses. Simmer about 5 minutes. Taste and season.
- Add the pork shoulder to the saucepan, coating it with the sauce. Cover, and gently simmer until the pork falls apart easily, stirring and turning often, about 3 hours.
- Remove the pork from the saucepan and shred it using 2 forks. Return it to the sauce and stir to coat with the sauce. Put a generous spoonful of the pork inside a brioche bun, top with a few slices of pickle and serve. Prepare to have your loved one swoon over you!
MANGO HABANERO BBQ SAUCE
Make and share this Mango Habanero BBQ Sauce recipe from Food.com.
Provided by YummySmellsca
Categories Sauces
Time 40m
Yield 3 cups, 24 serving(s)
Number Of Ingredients 16
Steps:
- Combine all the ingredients in a pot and bring to a boil.
- Reduce heat to low and simmer until mangoes have completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
- Puree sauce with an immersion blender, or in the jar of a regular blender, until smooth.
- Either cool to room temperature and store in refrigerator for up to a month or can in a water bath for 30 minutes.
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.
CHICKEN WITH MANGO BARBEQUE SAUCE
Steps:
- Heat the oil in a medium-sized skillet over medium-high. Add the onions and cook until translucent, about 2 minutes. Add the red peppers, garlic, salt and pepper, and allspice and cook for 2 minutes more. Stir in the vinegar, molasses, Worcestershire sauce, lime juice and tomato sauce and cook for 1 minute more. Transfer the mixture into a bender and add the mango and jalapeno. Blend until smooth.
- Put 1 cup of the barbeque sauce into a resealable plastic bag with the chicken and marinate for 1 hour.
- Preheat the broiler. Put the chicken on a broiler pan and discard the marinade. Broil the chicken on high for about 12 minutes, turning once. Let the meat rest for 10 minutes before slicing. Spoon about 1/2 cup of barbeque sauce over the meat slices and serve.
Nutrition Facts : Calories 292 calorie, Fat 8 grams, SaturatedFat 1.5 grams, Cholesterol 109 milligrams, Sodium 577 milligrams, Carbohydrate 16 grams, Fiber 1.5 grams, Protein 37 grams, Sugar 12 grams
HABANERO PEACH BBQ SAUCE
While trying out a recipe for a hot sauce (Garry's Habanero Hot Sauce). I quickly realized that the result was going to be far too hot for my personal tastes. So I fiddled with the ingredients and combined with an old family recipe for BBQ sauce. The end result turned out fantastic, and I have made this numerous times since. We are into canning, and this recipe works well in 1 pint jars, if you're into that sort of thing. Otherwise, just keep it in the fridge. The heat level can be adjusted by altering the number of peppers or peaches. I find that 7-8 normal sized habaneros and 2 full cans of peaches gives a good balance of heat and sweet.
Provided by anthony.castleberry
Categories Sauces
Time 1h
Yield 6 Pints
Number Of Ingredients 14
Steps:
- *** Wearing gloves*** Remove stems and seeds from peppers (reserve the seeds from one pepper). Do not touch the cut peppers with your bare skin and don't touch your eyes or skin with the gloves after handeling the cut peppers. Trust me, I made this mistake once.
- Put peppers and peaches (including the juice/syrup) into a blender and blend until evenly mixed.
- Pour blended mixture into a large pot.
- Add all other ingredients and the seeds from 1 pepper.
- Stir to mix and cook over medium heat.
- Bring sauce to a simmer and continue cooking for about 40 minutes, stirring frequently ensuring that the bottom doesn't burn .
- Sauce will thicken slightly to the consistency of -- well, of BBQ sauce.
- Remove sauce from heat.
- If you are canning it, follow standard procedure for sterilizing and canning. If you are just going to eat it, let it cool slightly and transfer it to the desired container. (It's best if it sits for a few days in the refrigerator.).
Nutrition Facts : Calories 381, Fat 2.4, SaturatedFat 0.3, Sodium 3866.4, Carbohydrate 93.8, Fiber 5.9, Sugar 61.6, Protein 6
SPICY MANGO BARBECUE SAUCE
Steps:
- Place the mango in the bowl of a food processor, and puree to a coarse texture.
- In a saucepan combine the olive oil, onions and garlic. Saute briefly over medium-high heat, or until wilted. Add remaining ingredients, stir and bring to a simmer. Cook for 5 minutes. Remove and let cool. Surplus sauce can be refrigerated in an airtight jar and used with any barbecued meat or poultry.
Nutrition Facts : @context http, Calories 235, UnsaturatedFat 6 grams, Carbohydrate 46 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 617 milligrams, Sugar 35 grams, TransFat 0 grams
SPICY AND SWEET MANGO-PEACH SAUCE
This is an easy sweet and spicy sauce for serving with chicken, pork, or veggies. Adjust pepper types and quantities for more or less heat.
Provided by Brad
Time 1h5m
Yield 24
Number Of Ingredients 13
Steps:
- Heat peaches, mango, pineapple, triple sec, mustard, Worcestershire sauce, and lime juice in a medium saucepan over medium-high heat until just boiling.
- Reduce heat to medium-low. Add brown sugar, jalapeno, cinnamon, allspice, cayenne pepper, and cloves. Simmer, uncovered, until thickened and somewhat chunky, about 45 minutes; stir occasionally to prevent burning.
Nutrition Facts : Calories 42.7 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.1 g, Sodium 36.2 mg, Sugar 8.4 g
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- 1. Heat your oven to 200C fan-forced (220C conventional). Place the onion, garlic, chilli, capsicum, tomato and peaches on a lined baking tray and bake for 20 minutes. Allow to cool to room temperature.
- 2. Transfer the roasted fruit and vegetables to a blender with the raw mango and add the remaining ingredients. Blend, then transfer to a small saucepan and bring to a simmer. Simmer for about 20 minutes until thick, then transfer to a bottle or jar and refrigerate until ready to use.
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