There are many things that I love. Here are some of those things: wings, and ribs, and grilled chicken breast. I also love something that goes with all these things: hot sauces. Particularly I have a weakness for spicy sauces that contain Mango. However, all the little bottles of pre-made hot sauces that I’ve come across either have bad ingredients or a lot of added sugar, and the ones that don’t have any weird additives are just so darned small! You pay out the nose for a little drop of sauce! And hey, I like my wings, ribs and chicken breast to be saucy as heck! Thus, I took it upon myself to resolve this little problem by making my own sauce. A Spicy Serrano Mango Sauce. It’s just the right balance of heat and sweet. If you love Mango and if you like your life a little on the spicy side, then you may just have a hard time resisting just eating this with a spoon.
Spicy Serrano Mango Sauce
- 2 Large Very Ripe Mangoes, peeled and chopped
- 1 1/2 Cups Cherry Tomatoes, chopped
- 2 Shallots, diced
- 4 or 5 Fresh Serrano Peppers, chopped, seeds removed
- 2 Tbsp Apple Cider Vinegar
- 1 Tbsp Extra Virgin Olive Oil
- 1 tsp Sea Salt
- 1 Cup Water
In a large saucepan, combine the chopped Mango, Cherry Tomatoes, Shallots and Serrano Peppers, along with the Apple Cider Vinegar, Extra Virgin Olive Oil, and half of the Water. Bring to a boil, and then reduce heat to medium-high. Add the Sea Salt, and cook, stirring occasionally, until the Mango is soft and the Tomatoes are beginning to break apart. Using an immersion blender, blend all ingredients thoroughly. Add the other 1/2 cup of Water, and bring to a boil again. If you don’t have an immersion blender, cook for a longer period of time before you blend the ingredients, and you can skip returning it to the stove. Remove from the heat, and then use as desired! Slather it on your wings! Douse your ribs! Rub it on your chicken brea–ahem. This makes a generous amount, so plan to be BBQing for a couple meals soon after to use up the remaining sauce in the fridge. Enjoy!