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–+ servings

Pineapple Mango BBQ Sauce

Kymberley @GFreeDeliciously
Using a handful of simple ingredients that are likely already residing in your pantry, this recipe builds layers of flavor by first sautéing onions, ginger, and garlic, to mellow for a quick 15 minutes. Then blend in the mango, tomato, chilis, and a few other ingredients to simmer, and concentrate the flavors for about 30 minutes.
5 from 2 votes
Gluten FreeDairy FreeNut FreeEgg FreeVegetarianPaleoHealthy ChoicesSoy FreePescetarian
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Accompaniment, Condiment, Sauce, Topping
Cuisine American
Servings 2 pints
Calories 720 kcal

EQUIPMENT

INGREDIENTS
 
 

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INSTRUCTIONS
 

  • Heat the grapeseed oil over medium heat in a heavy-bottom pot or Dutch Oven. Sauté the chopped onion for 4-5 minutes to soften and become translucent, then add the minced garlic and ginger, continuing to cook for about two minutes until everything becomes fragrant.
    1 tablespoon natural Grapeseed Oil, 1 medium Onion, 2 teaspoons Ginger, 3 cloves Garlic
    Heat the grapeseed oil over medium heat in a heavy-bottom pot or Dutch Oven. Sauté the chopped onion for 4-5 minutes to soften and become translucent, then add the minced garlic and ginger, continuing to cook for about two minutes until everything becomes fragrant.
  • Add the diced mango to the pot, occasionally stirring for the first 1-2 minutes while it cooks to keep everything from sticking to the bottom as the mango softens.
    1 large Mango
    Add the diced mango to the pot, occasionally stirring for the first 1-2 minutes while it cooks to keep everything from sticking to the bottom as the mango softens.
  • Stir in the remaining ingredients, whisk to combine, and bring to a boil, then immediately reduce the heat to simmer for about 30 minutes until the mixture is reduced by about a third. Remove from the heat and set aside to cool slightly.
    ½ cup Dark Brown Sugar, ¼ cup Honey, ½ cup Apple Cider Vinegar, ¼ cup Chipotle Peppers in Adobo Sauce, 6 ounces Tomato Paste, 6 ounces pineapple juice, 2 teaspoons Kosher Salt, 1 teaspoon coarse ground Black Pepper
    Stir in the remaining ingredients, whisk to combine, and bring to a boil, then immediately reduce the heat to simmer for about 30 minutes until the mixture is reduced by about a third. Remove from the heat and set aside to cool slightly.
  • Using an immersion blender, purée the sauce in the pot until smooth.
    Using an immersion blender, purée the sauce in the pot until smooth.
  • Cool completely, then store in sterilized airtight glass containers in the refrigerator for up to 3 weeks [1].
    Cool completely, then store in sterilized airtight glass containers in the refrigerator for up to 3 weeks!

KITCHEN NOTES

Footnotes:
[1] To develop and intensify the deep mellow flavor of the barbecue sauce, we found that making it a day or two in advance does the trick. Of course, if you’re in a hurry, the saucy purée is also delicious and ready for use immediately!

Nutrition

Calories: 720kcalCarbohydrates: 146gProtein: 7gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gSodium: 9198mgPotassium: 1473mgFiber: 7gSugar: 125gVitamin A: 2507IUVitamin C: 73mgCalcium: 177mgIron: 5mg
Keyword bbq, bbq sauce, brown sugar, Dipping Sauce, garlic, ginger, mango, onion, pineapple juice, sauce, tomato paste
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