Mango and red pepper barbeque sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion; chopped |
| 1 | medium | Red bell pepper; chopped |
| 1 | teaspoon | Salt |
| ⅓ | cup | Red-wine vinegar |
| 3 | tablespoons | Molasses |
| 2 | tablespoons | Worcestershire sauce |
| ¼ | teaspoon | Ground allspice |
| 1 | medium | Mango; (about 1 pound), cut |
| ; into chunks | ||
| 2 | Fresh jalapeno chilies; or to taste, seeded | |
| ; (wear rubber | ||
| ; gloves), up to 3 | ||
Directions
In a skillet heat oil over moderate heat until hot but not smoking and cook onion and bell pepper with salt until softened and edges begin to brown.
Stir in vinegar, molasses, Worcestershire sauce, and allspice and bring to a boil. Simmer mixture 1 minute to blend flavors and cool slightly.
Spoon mixture into a blender. Add mango and jalapenos and blend until smooth.
Makes about 1½ cups.
Gourmet August 1995
Converted by MC_Buster.
Per serving: 636 Calories (kcal); 28g Total Fat; (37% calories from fat); 4g Protein; 100g Carbohydrate; 0mg Cholesterol; 2459mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 2 ½ Fruit; 5 ½ Fat; 3 Other Carbohydrates Converted by MM_Buster v2.0n.