Ghost Peppers. Jolokia chiles. Hot. Very Hot. Apparently some of the hottest edible chiles around. I’d been talking with someone about a year back so when I saw starter seedlings at the garden shop this spring, I decided to buy some. Thing is though: I now have about 40 ghost peppers. I’ve drying most of them, to grind for chili (it anyone wants some dried, let me know), but I decided to make this BBQ sauce too. It’s not all that hot, balanced by the sweetness of the roasted mangoes, actually. Definitely more of a chicken or veggie glaze than ribs or steak. Very tasty and the spicy kick gets you at the end.
Ingredients
3 cups peeled and roughly chopped peeled fresh mango, about 4 medium mangoes
2 teaspoons roughly chopped ghost pepper chiles, seeded (about 2 chilis)
1 tablespoon vegetable oil
1 small onion, minced (about 1/2 cup)
2 medium cloves garlic, minced (about 2 teaspoons)
1 teaspoon grated ginger
1 cup tomato puree
1/2 cup ketchup
1/3 cup dark brown sugar
1/3 cup honey
1/3 cup cider vinegar
2 tablespoons molasses
juice from about 2 limes (about 3 tablespoons)
1 tablespoons Worcestershire sauce
1 tablespoons yellow mustard
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
Directions
Heat oven to 350F. Line a rimmed baking sheet with aluminum foil. Place chopped mangoes and chilis on the prepared baking sheet and once oven has come up to temperature, roast for 15 minutes. Check frequently, so the mangoes and peppers don’t burn. They should become soft and release some juice. Remove from oven when soft.
Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds. Stir in mangoes and chilis, tomato sauce, ketchup, brown sugar, honey, vinegar, molasses, lime juice, Worcestershire, mustard, salt, and pepper. Bring to a boil, then reduce heat to low and simmer until everything is completely softened and sauce has slightly thickened, about 30 minutes, stirring occasionally.
Puree sauce with in a blender until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to 2 months.
