July 5, 2010

Mango/Pineapple/Habanero BBQ Sauce

Mango Habanero BBQ SauceI love all things BBQ. There is really nothing better on a hot summer day that firing up the grill or the smoker and cooking up some food of love. If you like seafood on the grill, it is hard to find a good sauce that is spicy but doesn’t overpower the delicate flavors of the meat. I created this sauce specifically for shrimp or lobster, but it would work just as well on any white fish. It is super easy to make, and will double as a salad dressing if you serve your seafood on greens.

Ingredients

  • 2 cups fresh mango diced
  • 2 cups fresh pineapple diced
  • 2 habanero peppers finely chopped
  • 16 oz orange juice
  • 1 bunch green onions
  • 2 cloves garlic
  • 1/3 bunch cilantro
  • 2 limes
  • salt and pepper to taste
  • 1 tbs grapeseed oil

Dice the garlic and the white ends of the green onion. You can also substitute 1/4 white onion. Heat the oil in a sauce pan and add the garlic and onion. Cook 1 – 2 minutes to soften. Add the diced mango, diced pineapple and orange juice. Bring to a boil. Cut the habaneros in half and discard the membranes and seeds. Finely dice the habanero and add to the pot. Chop the cilantro and add to the pot. Add salt and black pepper, about 1 teaspoon each, and the juice of 2 limes. Bring entire mixture to a boil and let cook at boil for approximately 20 minutes. The liquid in the pot should reduce at least 1/3rd. Pour mixture into a blender and blend until smooth. Taste and adjust salt and pepper as needed. Put into an airtight container and let cool.

Try putting this sauce on shrimp, and serving on butter lettuce with sliced peaches, some of my mango salsa, and some grilled corn. Simply Heaven.

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Salsa Verde

I’m not normally a big fan of salsa verde. Most of the green salsas you get lack flavor or heat. While cooking up a batch of my feugo del diablo salsa, I decided to try my hand at salsa verde. The result was a nice well rounded mild salsa that goes well with chips, but would also be good as an enchilada base.

Ingredients

  • 6 tomatillos
  • 3 serrano peppers
  • 3 jalapeno peppers
  • 3 green onions
  • 1/2 bunch cilantro
  • 2 -3 limes
  • 4 cloves garlic
  • salt and pepper to taste

Remove the husks from the tomatillos. Grill the tomatillos, peppers, and green onions on a grill until they have a nice char on all sides. The tomatillos should feel soft and will likely burst open. Remove the stems from the peppers, but do not seed them. Coarse chop the cilantro and garlic. Put the whole peppers, tomatillos, green onions, cilantro, garlic, salt, pepper, and the juice from the limes into a blender and blend until smooth.

If you want more heat, up the count of peppers. This is one of the simplest salsas I make, but it has a great smokey flavor and is a refreshing change to my spicier sauces.

UPDATE – I’ve recently started adding 2 – 3 habanero peppers to the recipe. The extra heat transforms this salsa from a solid, flavorful mild to a robust hot salsa and makes it truly spectacular. It is now my favorite of all my salsa recipes.

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