mango chipotle barbeque sauce
(2 ratings)
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
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1mango, peeled, pitted and cut into cubes
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2 Tbspwater
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1 Tbspplus 1/4 cup freshly squeezed lemon juice
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1 3/4 ctomato ketchup
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1 3/4 choney
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1 Tbspcurry powder
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1 Tbspchile powder
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3 Tbspchopped onion
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2 Tbspchopped garlic
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1 Tbspfreshly ground black pepper
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1 tspcayenne pepper
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3 Tbspsoy sauce, low-sodium
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1/4 cworcestershire sauce
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1 tsptabasco sauce
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2 Tbspadobo sauce from canned chipotle chiles
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1jalapeno chile, seeded and chopped
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1/2 cchopped cilantro
How To Make mango chipotle barbeque sauce
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1Place 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.
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2Transfer 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.
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