August 29, 2009

MANGO SCOTCH BONNET CARIBBEAN BARBECUE GLAZE

MANGO SCOTCH BONNET CARIBBEAN BARBECUE GLAZE

* 2 tablespoons peanut oil
* 4 ripe mangoes, peeled, pitted, and cut into 1/2-inch dice
* I white onion, peeled and cut into 1/4-inch dice
* I carrot, peeled and cut Into 1/4-inch dice
* 1 fresh orange Scotch bonnet or habanero chiles, seeded and finely minced
* ½ cup champagne vinegar
* ½ cup ketchup
* l/4 cup sugar
* Salt to taste

In a saucepan, heat the peanut oil and sauté the mangoes, onion, carrot, and Scotch bonnet or habanero chiles for 10 minutes over medium heat, or until the onions are soft and translucent. Deglaze the saucepan with the vinegar, and add the ketchup and sugar. Bring to a slow boil, reduce heat, and sim-mer for 35 to 45 minutes. Remove pan from heat and season with salt. Transfer to a food processor or blender, and pulse. Strain through a medium sieve; if the sauce is too thick, add a little water to thin. Serving suggestions: Use as a barbecue sauce with grilled seafood such as lobster, crab, and scallops, and with pork. can be brushed on as a glaze during cooking. Storage: Holds well for weeks in the refrigerator. Yield: About 3 cups

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