Get ready to elevate your grilling game with a sensational twist on traditional barbeque sauce! This Mango and Red Pepper Barbeque Sauce combines the sweetness of ripe mangoes with the smoky depth of roasted red peppers, creating a flavor explosion that will leave your taste buds craving more. Perfect for slathering on grilled meats, veggies, or even as a dipping sauce, this recipe is a must-try for any backyard BBQ or family gathering. With just 30 minutes of your time, you can whip up 2 cups of this vibrant, homemade sauce that will impress your guests and transform your dishes from ordinary to extraordinary. Read on to discover how to create this deliciously unique sauce!
Ingredients
- 1 ripe mango, pureed
- 1 red bell pepper, roasted and chopped
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Roast the red bell pepper over an open flame or under the broiler, turning occasionally until the skin is completely charred and blistered. Place the roasted pepper in a covered bowl for 10 minutes to steam, which will help remove the skin easily.
- Peel the charred skin off the roasted red pepper, remove the seeds, and chop the pepper into fine pieces. Set aside.
- Peel the ripe mango and cut the flesh away from the pit. Puree the mango in a blender or food processor until smooth and creamy.
- In a medium saucepan, combine the mango puree, chopped roasted red pepper, ketchup, brown sugar, apple cider vinegar, and smoked paprika.
- Place the saucepan over medium heat and whisk all ingredients together until well combined and smooth.
- Bring the mixture to a gentle simmer, stirring occasionally to prevent sticking. Cook for 15-20 minutes until the sauce thickens and the flavors meld together.
- Taste the sauce and season with salt and pepper as needed. Adjust the sweetness or tanginess by adding more brown sugar or vinegar if desired.
- Remove from heat and let the sauce cool. The sauce will continue to thicken as it cools.
- Transfer the sauce to a clean glass jar or container. It can be stored in the refrigerator for up to one week.
Tips
- Roasting the Red Pepper: For the best flavor, roast your red bell pepper over an open flame or under the broiler. Keep an eye on it and turn it frequently until the skin is charred and blistered for that perfect smoky taste.
- Mango Puree: Make sure your mango is perfectly ripe for optimal sweetness. If you’re unsure, gently press the skin; it should yield slightly. A ripe mango will give your sauce a creamy texture and rich flavor.
- Adjusting Flavor: After simmering the sauce, taste it! If you prefer a sweeter sauce, add a bit more brown sugar. For extra tang, a splash more apple cider vinegar can do wonders.
- Storage: Allow the sauce to cool completely before transferring it to a jar. It can be stored in the refrigerator for up to a week, but it’s so delicious you might find it disappears much faster!
- Versatile Use: This sauce isn’t just for meats! Try it as a marinade, a dip for fresh veggies, or even drizzled over grilled tofu for a fantastic vegetarian option.
Nutrition Facts
Calories: 40kcal
Carbohydrates: 10g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
