Mango Habanero BBQ Sauce

This stuff is good over ribs or brisket (but I also like it over good aged cheddar or brie cheese, too). You can use it as a glaze on the meat or let people use it as a different kind of BBQ sauce.

Habanero Pepper

This makes about a pint.

Add these to a small saucepan and cook over medium heat.

• 1 large ripe mango, peeled, seed removed and diced.
• 1/2 c white wine (use a drinking wine)
• 1/2 c sugar
• 1/4 tsp ground cumin
• 6 fresh mint leaves, chopped
• 1/2 habanero, stem and seeds removed - roasted over a gas flame, gas grill or in a hot skillet. (Habanero peppers are also called Scotch Bonnet peppers.)
• pinch salt

bring to a boil and simmer until the mango is soft. This doesn't take very long if the mango is ripe.

Use an immersion blender to blend the whole thing until smooth. Note that its easy to splash some really hot, sticky stuff on you this way. Don't rub it on your eye.

Put it back on the heat and add

• 2-3 T dry fruit pectin (eg. Sure-Jell)

Bring back to a rolling boil, stirring constantly and let it boil for 1 minute.

Remove from heat and pour into a heat-proof jar. A pint mason jar with a self sealing lid and ring works great.

Let it cool on the counter-top. I let mine set for a day before using it. I don't know if that is important.

Variation

You can make this with fresh raspberries instead of mango. The flavor is totally different but good over meat or cheese. Replace the mango with about a cup of ripe raspberries and make it exactly the same.