Mango BBQ Sauce2 Tbsp vegetable oil
1 onion, minced
3 Tbsp minced garlic
1 Tbsp Coleman's dry mustard
2 tsp curry powder
1 1/4 tsp powdered ginger
3/4 tsp chipotle chili powder
3/4 tsp cayenne pepper
3/4 tsp crushed red pepper flakes
3/4 tsp paprika
3/4 tsp cumin
1 1/2 cups apple cider vinegar
1 1/2 cups sorghum or light molasses
3 cups mango puree
1/2 gallon plus 1 cup ketchup (72 ounces total)
Combine vegetable oil, onion and garlic in a large pot set over medium low heat. Cook them, stirring occasionally, until the onions are translucent. Raise heat to medium. Add the mustard, curry powder, ginger, chipotle powder, cayenne, crushed red pepper, paprika and cumin. Stir, and cook until the spices are aromatic.
Add vinegar, molasses, puree and ketchup, and stir to combine evenly. Simmer on low heat for 35 to 45 minutes, until the flavors meld and mixture thickens.
Fill prepared pint size jars leaving 1/2” headspace. Process jars in a HWB for 20 minutes.
I pureed the mango and put it in the freezer till we get more tomatoes on. I think I will also eliminate the curry and cut down on the chili powder.