Mango Barbecue Sauce



3 tablespoons canola oil

1½ cups yellow onion, charred on a grill, chopped

1 red bell pepper, charred on a grill, seeded, chopped

2 garlic cloves, charred on a grill

4 plum tomatoes, charred on a grill, chopped

2 Serrano chilies, charred on a grill, peeled, seeded, chopped

1 ripe mango, peeled, pitted, chopped

¼ cup molasses

1 clove

1 allspice berry

1 tablespoon brown sugar

2 tablespoons ketchup

3 tablespoons Worcestershire

¼ cup cider vinegar

½ cup water

1 tablespoon salt


Heat the oil in the small sauté pan over medium heat. Add the charred and chopped vegetables and cook, stirring, for 10 minutes. Add all other ingredients and stew over low heat for 35-40  minutes covered, stirring occasionally, uncover and cook an additional 10 minutes. Cool to room temperature and puree until smooth.