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Mango-Rum Barbecue Sauce
Instrucciones
Place a large saucepan over medium heat, and add oil, red onion, ginger and red pepper flakes. Sprinkle with a pinch of salt and stir. Cook, stirring occasionally, until the onions soften, about 5 minutes.
Now add ground cumin and cinnamon. Cook, stirring frequently, for about 2 minutes to toast the spices. (If you’re not using a nonstick pot, you may find that the spices stick to the bottom of your pot, and run the risk of burning. If that happens, add ¼ cup of water and stir, picking up the spices. Continue cooking.)
Turn off the heat, and add the rum. It will sizzle at first. Return to heat, and cook until the sauce thickens and the smell of alcohol has disappeared.
Now add soy sauce, mango puree, water and vinegar. Stir together and bring to a boil. Turn down to a simmer, add the brown sugar and let the sauce gently bubble away for 5 to 10 minutes, allowing the flavors to marry.
Taste for seasoning. Add salt and pepper to taste if needed.
Add lime juice and lime zest. (If desired, sauce can be transferred to a blender at this stage to blend until entirely smooth.) Taste for seasoning and serve. Keeps about 1 week in the fridge.
Now add ground cumin and cinnamon. Cook, stirring frequently, for about 2 minutes to toast the spices. (If you’re not using a nonstick pot, you may find that the spices stick to the bottom of your pot, and run the risk of burning. If that happens, add ¼ cup of water and stir, picking up the spices. Continue cooking.)
Turn off the heat, and add the rum. It will sizzle at first. Return to heat, and cook until the sauce thickens and the smell of alcohol has disappeared.
Now add soy sauce, mango puree, water and vinegar. Stir together and bring to a boil. Turn down to a simmer, add the brown sugar and let the sauce gently bubble away for 5 to 10 minutes, allowing the flavors to marry.
Taste for seasoning. Add salt and pepper to taste if needed.
Add lime juice and lime zest. (If desired, sauce can be transferred to a blender at this stage to blend until entirely smooth.) Taste for seasoning and serve. Keeps about 1 week in the fridge.
Sugerencias
The Ataulfo variety of mangos works beautifully in this recipe, but increase to 4 ripe mangos because of their smaller size.Nutricion
Each serving (1/4 cup) contains 61 calories, 7 g carbohydrate (2% Daily Value), 0.8 g fiber (3% Daily Value), 0.5 g protein (1% Daily Value), 2 g fat (3% daily value), 1.5 g saturated fat (8% Daily Value), 0 mg cholesterol, 147 mg sodium (6% Daily Value), and 84 mg potassium (2% Daily Value), 15 mg vitamin C (25% Daily Value),429 IU vitamin A (9% Daily Value), 9 mg calcium (1% Daily Value), 0.2 mg iron (1% Daily Value).
Porciones:
Categoría de Receta:
Rápido y fácil, Salsa/Condimento/Conserva agridulce
Tiempo de preparación:
10 minutes
Tiempo de Cocción:
15 minutes
Ingredientes
2 | tablespoons coconut oil (or grapeseed/canola oil) |
1/2 | medium red onion, finely chopped (about 1 cup) |
1 | tablespoon minced ginger |
1/4 | teaspoon red pepper flakes |
1 | teaspoon ground cumin |
1/4 | teaspoon ground cinnamon |
1/2 | cup dark rum |
2 | tablespoons soy sauce |
3 | large round mangos, peeled, pitted and pureed; should yield about 2 cups puree |
1 | cup water |
2 | tablespoons red wine vinegar |
1 | tablespoon dark brown sugar |
2 | tablespoons lime juice |
2 | teaspoons lime zest |
| salt and pepper |