On Jun 30, 5:08 am, Jen > wrote:
> I'm planning on making chicken skewers and am in need of a thick,
> sweet and spicy dipping sauce. I don't want to do a Thai-style peanut
> sauce. I'm thinking more of a fruity spicy barbecue sort of thing, but
> without the ketchup-y BBQ tang. I hope this makes sense. I'm hoping to
> marinade the chicken in this sauce, then grill it (stovetop) and have
> some reserved for dipping.
>
> Any ideas would be greatly appreciated!
>
> TIA,
> Jen

We use this for fish or chicken. Spread it on before cooking and baste
throughout cooking; reserve some sauce for dipping afterwards.

The originial recipe uses this on swordfish steaks, then tops each
sauced piece of fish with a glob of guacamole.


Mango BBQ Sauce

1 onion
1 red pepper
1 clove garlic, crushed
1 T olive oil
salt
pepper
2 T Worcestershire sauce
3 T red wine vinegar
2 T molasses
2 T tomato paste
1 jalapeno
2 mangoes

1. Mince onion & bell pepper and saute in olive oil until very soft.
Add garlic at end of cooking. Season with s & p.
2. Add the liquid ingredients and tomato paste and cook a few minutes
to belnd flavors. feel free to long-cook, it will develop flavors
further.
3. Cool, then puree. Add mango and jalapeno when you puree.

Making this early in the day allows flavors to best develop before
use!!