Ellie's Chicken with Mango Barbecue Sauce

This week's CEimB pick was selected by Aggie's Kitchen, and I loved it! I've only made homemeade BBQ sauce with a ketchup base in the past, and this was so much more fully flavored than those versions. It makes sense: if you want a vinegar flavor, use vinegar, if you want a tomato flavor, use tomato sauce, not ketchup!! I broiled my chicken rather than grill it, so my dish was missing that smoky flavor. Next time, if I know I can't grill, I'd add a little smoked paprika, or maybe some chipotles to get that smoky dimension. I have lots of sauce left, and can't wait to try it on pulled pork, grilled shrimp, BBQ nachos, and everything else I can get my hands on.

Thanks for choosing a great recipe, Aggie, and be sure to check out everyone else's fun with mango BBQ at Craving Ellie in My Belly!

Mango Barbecue Sauce

adapted from The Food You Crave, by Ellie Krieger

1 small onion

3 cloves garlic

1/2 roasted red bell peppers

1/3 cup red wine vinegar

2 Tbsp honey

1/4 cup tomato sauce

1/2 tsp ground allspice

1 tsp smoked paprika

2 Tbsp Worcestershire sauce

2 Tbsp lime juice

1 ripe mango

3 jalepenos

Saute onion and garlic until translucent, then add red peppers and saute another few minutes. Pour in vinegar, honey, tomato sauce, allspice, Worcestershire sauce, lime juice and some salt and pepper. Let cool slightly, meanwhile, cut, peel and seed mango and remove chile stems. Use less chiles, or discard the seeds and ribs if you want to tame the heat. Add everything to blender and pulse until smooth.

To finish Ellie's dish, I broiled some chicken tenders for 5 minutes on each side, heated the sauce a bit, and drizzled it over the chicken. Spicy, tangy, slighty sweet...altogether delicious!