We’ve all heard the rumour that Tomatoes are a fruit. (Actually it’s not a rumour) By that logic all tomato based barbecue sauces are fruit based. Fruit based sauces enhance the flavour of your grilled food dramatically when used correctly. The unfortunate thing is that most people drown their “grilling mistakes” in these sauces to salvage the meal. Furthermore, these same people are like to add the sauce early in the cooking. But fruit based sauces have high concentrations of sugar, which burns if grilled for too long. Fruit based and high sugar sauces need to be added at the end of cooking, and used sparingly. But there is an exception to this rule. If you water down the sauce to a very runny glaze, you can get away with basting your dish, sparingly, with sauce while it cooks.

METHOD

1. In a large saucepan, heat the olive oil over medium heat. Add the onion and sauté for 4 to 5 minutes, or until very soft.
2. Add the red bell pepper, garlic, ginger, and jalapeño and continue cooking for another 3 to 4 minutes.
3. Add the mango and continue cooking, slowly stirring to prevent burning, until mango is softened and beginning to break down, about another 5 to 7 minutes.
4. Stir in the remaining ingredients and bring to a simmer. Reduce the heat to low. Simmer for 10 to 15 minutes, stirring occasionally, until reduced slightly and thickened.
5. Sauce will keep, refrigerated, for 2 weeks and makes about 4 cups.

Happy Grilling!