mango chipotle barbeque sauce

(2 ratings)
Recipe by
Kathy D

This recipe is from Lenard Rubin in the cookbook Savor the Southwest. This is an updated version of a classic Texas bbq. He likes to use this sauce during the last hour of bbq-ing beef short ribs, but it is equally delicious on chicken and pork. Have fun with it!

(2 ratings)
yield 4 cups
prep time 15 Min
cook time 40 Min
method Stove Top

Ingredients For mango chipotle barbeque sauce

  • 1
    mango, peeled, pitted and cut into cubes
  • 2 Tbsp
    water
  • 1 Tbsp
    plus 1/4 cup freshly squeezed lemon juice
  • 1 3/4 c
    tomato ketchup
  • 1 3/4 c
    honey
  • 1 Tbsp
    curry powder
  • 1 Tbsp
    chile powder
  • 3 Tbsp
    chopped onion
  • 2 Tbsp
    chopped garlic
  • 1 Tbsp
    freshly ground black pepper
  • 1 tsp
    cayenne pepper
  • 3 Tbsp
    soy sauce, low-sodium
  • 1/4 c
    worcestershire sauce
  • 1 tsp
    tabasco sauce
  • 2 Tbsp
    adobo sauce from canned chipotle chiles
  • 1
    jalapeno chile, seeded and chopped
  • 1/2 c
    chopped cilantro

How To Make mango chipotle barbeque sauce

  • 1
    Place the mango, water and 1 tablespoon lemon juice in a blender and puree. Scrape into a saucepan and add the remaining ingredients. Bring the mixture to a boil over med-high heat; reduce the heat and simmer for 20 minutes.
  • 2
    Transfer the mixture back into the blender and puree until smooth. Pour back into the saucepan and bring to a boil over medium heat; simmer for another 20 minutes. Remove from the heat and cool.

Categories & Tags for Mango Chipotle Barbeque Sauce:

ADVERTISEMENT