I promised a sauce recipe several days ago and have not lived up to that promise. That ends now.
This season I’ve been really into fruit-based sauces. If I were really doing this Alabama-style, I’d either stick with a thin vinegar-based sauce, or go for a mayo-based white sauce (which I’m still building up the courage to try). But I just can’t resist a nice medium-thick tomato-based sauce, and the fruit and spice really perk them up. Up now: mango-habanero.
A bit of a cop-out: this recipe is almost straight from Serious Eats, my go-to food blog. Kenji’s Food Lab is regularly awesome (I seriously can’t wait for his book), and the recipes on the whole site rarely disappoint.
Recipe after the break.
I actually haven’t made this one as written. I subbed pineapple for the mango when I was going for a riff on al pastor several months ago. Like I said, other than that, direct from Serious Eats.
- 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 1/2 cups roughly chopped peeled fresh mango, about 2 medium mangoes (I used 1 fresh pineapple)
- 1 cup mango juice (again, I used pineapple juice)
- 1 cup tomato sauce
- 1/3 cup dark brown sugar
- 1/3 cup honey
- 1/3 cup cider vinegar
- 2 tablespoons molasses
- 2 tablespoons fresh juice from about 2 limes
- 1 tablespoons Worcestershire sauce
- 1 tablespoons yellow mustard
- 2 teaspoons finely chopped habanero chiles, seeded (about 2)
- 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
Cook aromatics in oil (onion first of course), then add the rest of the ingredients and simmer. Fruit should be totally soft by the end. Blend.
For blending sauces, an immersion blender is super-convenient (I have and really like this one, but for Pete’s sake, don’t hurt yourself with it). It’s convenient, but it just can’t get them as smooth as my Vitamix, which I’ve had for about 6 months and use, on average, almost once a day. (Best tax return ever, though I’m not sure if I’d get the Pro 300 again. I think the wider carafe makes things a bit harder to feed into the blades.) Single biggest upgrade to my barbecue sauces since I stopped buying the bottled stuff.
Will post more sauces in the future, including vinegar-based, and my thoughts on the Alabama white that I’ll hopefully be making in the near future.
UDS is coming along. I just discovered that the “shield” in my BPS kit only has one of the two holes drilled in it, so I’ll be putting assembly on hold until I get the replacement. Which is good; I should be giving the paint time to cure anyway.