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Mango and Scotch Bonnet Barbecue Sauce
2 green bell peppers, halved, cored
and seeded
2 red bell peppers, halved, cored and seeded
4 ripe tomatoes, peeled, seeded and halved
3 ripe mangoes, peeled, seeded and chopped
1 large sweet onion, chopped
2 tablespoons minced garlic
2 Scotch bonnet chilies, halved
¾ cup cider vinegar
1 ¼ cups, packed, light-brown sugar
¼ cup molasses
¼ cup Dijon mustard
¼ cup tamarind paste
2 tablespoons cinnamon
1 tablespoon ground cumin
1 tablespoon fresh thyme leaves
1 tablespoon fresh marjoram leaves
Salt and freshly ground black pepper
1. Light a home smoker and smoke bell peppers and tomatoes 30
minutes, preferably over oak chips. Alternately, a smoker can be
made by completely lining bottom and cover of a wok with foil and
placing two tablespoons each of rice, brown sugar and black tea
leaves in bottom of wok. Place wok, covered, very medium heat.
When smoke starts rising, put peppers and tomatoes on a rack in
wok, cover and smoke vegetables for 30 minutes. Chop vegetables
and transfer them to a 5-quart saucepan. (Without a smoker,
peppers and tomatoes can be chopped and placed in saucepan).
2. Add remaining ingredients to saucepan with 1 cup water. Bring
to boil, reduce heat and simmer, stirring occasionally, 1 hour.
Allow to cool briefly.
3. Purée mixture in a food processor. You may have to do this in
two shifts. Pass purée through a medium-mesh strainer. Check
seasonings. Refrigerate until ready to use.
Yield: 6 cups.
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