I love to smoke food. Any chance I get I will add some smoke flavor into whatever I am making. For this, I used applewood, which has s slightly milder flavor of smoke than other types of wood . Use hickory or mesquite if you want a real intense smoke flavor. I smoked (cold smoked – no heat) these bad boys for 1 hour, but only because I had the time. 30 minutes would have been fine.
I’m using the A-maze-n smoker which is what you see the pellets in. I have a full electric smoker, but this nifty little thing works great on the grill. If you don’t have a smoker I would recommend getting one of these.
I enjoy the prep work involved in cooking. For me, cooking is very relaxing. I enjoy creating something from nothing. All the little details that go into any dish (or sauce) can really change the outcome. It’s the layers that count!
Look how beautiful these mangos are! Mmmmm. I love it when mangos are in season, one of my favorite fruits. A good variation to this bbq sauce would be to substitute the mangos for peaches. I would change the amount to about 4 to compensate the difference. You are looking to get around 2 cups.
Don’t make the same mistake I have made in the past. Wear protection when it comes to dealing with habaneros or any hot pepper! Trust me, you do not want to get this anywhere on your face, especially your eyes. If you do not have gloves or glasses, or are just a badass, be sure to wash your hands immediately after handling. Also wash your cutting board after this.
I was dared once to eat a habanero. I stupidly accepted the challenge. Don’t get me wrong, I love hot food, but a raw habanero is just plain painful. I drank almost a gallon of milk to attempt to cool off my burning mouth, throat & stomach. This did very little good, and having drank almost a gallon of milk, not only was I still on fire, but now I was feeling sick from drinking so much milk so fast. They say milk (or any other dairy product) helps neutralize the effects of hot peppers. Maybe it does and my experience would of been a lot worse if I hadn’t had the milk.. I don’t know.. Bottom line, these guys are hot! Use with caution.
If you do not have an immersion blender, you can use a food processor or a blender. Make sure your lid is on tight or you will have one big mess. You should also wait until it has cooled a bit (if using food processor or blender), you do not want to give yourself and anyone around you burns if the lid comes off.
Bam! and there it is. SolAr Flare BBQ Sauce. This is a great sauce for chicken, pork & fish. I have some chicken breasts on the grill that I am going to baste 10 minutes out with this and then a side for dipping. Hope you enjoy!
Recipe adopted from serious eats.
- 3 habanero peppers seeded & minced
- 1 small red onion minced
- 3 cloves of chopped garlic
- 2 medium mango's roughly chopped
- 2 limes
- 1 cup mango juice
- ¾ cup tomato sauce
- ⅓ cup honey
- ⅓ cup dark brown sugar packed tightly
- 1 teaspoon of grated ginger
- 2 tablespoons molasses
- 1 tablespoon olive oil
- 1 tablespoon worcestershire sauce
- 1 tablespoon yellow mustard
- Smoke the habeneros with applewood or hickory for 30min to 1 hour. (optional)
- While the habeneros are smoking, do the prep work. Mince onion, chop garlic, grate 1 teaspoon of ginger and rough chop the mango's.
- In a medium sauce pan turn on to medium heat and add the onlions. Cook for about 5 minutes.
- Add the garlic and ginger. Cook for about 30 more seconds or until fragrant.
- Add tomato sauce, mango juice, lime juice, honey, brown sugar, molasses, worcestershire sauce, mustard, habaneros & the mangos.
- Bring heat to a boil and reduce to low
- Simmer uncovered for 30 minutes or until mango's are soft.
- Puree sauce
- Transfer to a container, such as a mason jar or squeeze bottle and enjoy!
Leave a Reply