Directions: |
Directions:Heat a large saucepan to medium heat and add olive oil with onion and peppers. Cook about 5 minutes, or until everything softens.
Add the garlic and cook another minute, until garlic becomes fragrant.
Add remaining ingredients and stir until everything is combined.
Bring to a boil, then reduce heat and simmer about 20-30 minutes.
Process until smooth. If the sauce is too thick, add a ½ cup of water or more and continue to process to your preferred consistency. Serve the sauce right away, or let it sit awhile to allow the flavors to more fully develop |
Personal
Notes: |
Personal
Notes: hot water bath
Process the jars: Cover the canning pot and bring the water to a boil, then set a timer and process the jars for 20 minutes. Turn off the heat. Carefully remove the pot lid, tilting it away from yourself to avoid the steam. Use the jar lifter to remove the jars to a cooling rack or a flat surface lined with a kitchen cloth, leaving a little space between the jars.
So this recipe as is can be water bath canned since there is 3/4 cup apple cider vinegar.
Check the acidity first. It's best at 3.5 or below for home canning.
This mango-habanero bbq sauce recipe is perfect for grilled shrimp, fish, chicken or pork, with just the right amount of sweet and heat.
Maple syrup is one of the best substitutes for honey because it has a very similar texture and consistency. If you usually drizzle honey over pancakes or enjoy mixing natural yogurt with honey, then maple syrup is the perfect honey replacement.
When used for baking, it can directly replace honey in the recipe. It's already liquid, and so it's possible to use a 1:1 ratio to substitute honey for maple syrup.
I used a can of diced peaches instead of the mango and it turned out great.
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