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chipotle mango barbecue sauce

Eva Felis
  • 40 minutes
  • Serves

INGREDIENTS

1

ripe mango, peeled and diced

120 g

/ ½ cup canned, diced fire-roasted tomatoes

1

medium onion, peeled and chopped

2

garlic cloves, peeled and chopped

60 milliliters

/ ¼ cup unseasoned rice vinegar

1 tbsp

molasses

1 tbsp

honey or maple syrup

1/2 tbsp

Worcestershire sauce

1

chipotle in adobo (from a can of chipotles in adobo)

1 tsp

adobo sauce (from can)

1 tsp

sea salt