Bbq Essentials Peach Mango Sauce Recipes

GRILLED PACIFIC HALIBUT WITH MANGO SALSA

Steps:

• Finely dice the mango. Cut down the broad side of the mango, slightly off center, from the stem end to the tip end. The knife should scrape against the side of the pit. Repeat on the other side, cutting as close to the pit as possible. Cut the flesh from the sides of the pit, following the curve of the pit. Lay each half on your cutting surface, and score with the tip of your knife in a cross-hatch pattern, down to the skin but not through it. Turn the mango half inside out, and slice the cubes away from the skin. Then cut the cubes into very small dice.
• Toss the mango in a bowl with the chiles, cilantro, mint, jicama and lime juice. Season with salt if desired. Cover the bowl, and allow to sit for an hour while you prepare your grill.
• Heat a medium-hot grill (or heat an indoor griddle or grill pan). Season the halibut fillets or steaks with salt and pepper, and toss with the olive oil in a bowl. Place the fish directly over the coals, and grill for four to five minutes per side, depending on the thickness. The fish should be opaque all the way through, and you should be able to pull it apart with a fork.
• Remove the fish to a plate or a platter. Serve with the salsa spooned partially over the fish and partially on the side. Alternately, spoon the salsa onto plates and set the fish on top. Garnish with lime wedges and serve.

PINEAPPLE-MANGO GHOST PEPPER HOT SAUCE - RECIPE

Steps:

• Heat a large pan to medium heat and add olive oil. Add peppers and fruit. Cook about 8 minutes to soften.
• Add water, vinegar, sugar, cilantro and paprika and bring to a boil. Reduce heat and simmer about 20 minutes. Remove from heat and cool.
• Add to a food processor and process until smooth.
• Pour into sterilized bottles and serve it up!

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.