BBQ ESSENTIALS: PEACH, MANGO SAUCE

Steps:

• 1. PREP/PREPARE
• 2. If you want to, you can use frozen peaches and mangos; just make sure they are defrosted before starting.
• 3. My favorite green chilies are Hatch brand, and they come in 4-ounce cans. For this recipe you will only need 1 - 2 tablespoons; however, the remainder can be frozen and saved for another recipe.
• 4. The savory is controlled by the onions. The sweet is controlled by the fruit, and the coconut sugar. The sour is controlled by the vinegar. The kick is controlled by the green chilies. You can control the taste of this sauce by varying one or all of the ingredients. For example, I would start by adding half the apple-cider vinegar, and then tasting and adding a tablespoon more at a time, until you reach the desired results.
• 5. Gather your ingredients (mise en place).
• 6. Add the oil to a saucepan, or pot, over medium heat, then add the onions.
• 7. Allow them to sauté until soft, about 10 minutes, and then add the peaches, and mangos.
• 8. Simmer the ingredients for 10 minutes, and then add the vinegar and coconut sugar.
• 9. Simmer for an additional 10 minutes, and then add the chilies.
• 10. Simmer, covered for 10 minutes.
• 11. Remove from heat, allow to cool for 15 minutes, and then then add to a blender, and blend until smooth.
• 12. Place in a non-reactive jar with a tight-fitting lid, and place in the refrigerator until ready to use.
• 13. PLATE/PRESENT
• 14. I love this stuff on chicken, and I have even used it with shrimp. Enjoy.
• 15. Keep the faith, and keep cooking.