bbq essentials: peach, mango sauce
Worked on this recipe last evening, and into the morning. What I wanted to do with this sauce is have a bit of sweet, a bit of savory, a bit of sour, and a bit of bite. I broke from traditional recipes that use tomatoes or tomato sauce, so technically I am not sure if this qualifies as a BBQ sauce. With that said, it is decidedly on the sweet side, and pairs brilliantly with grilled chicken. So, you ready… Let’s get into the kitchen.
yield
serving(s)
prep time
10 Min
cook time
20 Min
method
Stove Top
Ingredients For bbq essentials: peach, mango sauce
- BBQ ESSENTIALS: PEACH, MANGO SAUCE
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2 Tbspgrapeseed oil
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1/4 cyellow onion, diced
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3 lgpeaches, peeled, and diced
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1 lgmango, peeled, and diced
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1/2 capple-cider vinegar
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2 Tbspcoconut sugar
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1 - 2 Tbspgreen chilies, or more to taste
How To Make bbq essentials: peach, mango sauce
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1PREP/PREPARE
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2If you want to, you can use frozen peaches and mangos; just make sure they are defrosted before starting.
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3My favorite green chilies are Hatch brand, and they come in 4-ounce cans. For this recipe you will only need 1 – 2 tablespoons; however, the remainder can be frozen and saved for another recipe.
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4The savory is controlled by the onions. The sweet is controlled by the fruit, and the coconut sugar. The sour is controlled by the vinegar. The kick is controlled by the green chilies. You can control the taste of this sauce by varying one or all of the ingredients. For example, I would start by adding half the apple-cider vinegar, and then tasting and adding a tablespoon more at a time, until you reach the desired results.
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5Gather your ingredients (mise en place).
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6Add the oil to a saucepan, or pot, over medium heat, then add the onions.
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7Allow them to sauté until soft, about 10 minutes, and then add the peaches, and mangos.
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8Simmer the ingredients for 10 minutes, and then add the vinegar and coconut sugar.
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9Simmer for an additional 10 minutes, and then add the chilies.
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10Simmer, covered for 10 minutes.
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11Remove from heat, allow to cool for 15 minutes, and then then add to a blender, and blend until smooth.
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12Place in a non-reactive jar with a tight-fitting lid, and place in the refrigerator until ready to use.
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13PLATE/PRESENT
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14I love this stuff on chicken, and I have even used it with shrimp. Enjoy.
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15Keep the faith, and keep cooking.
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