BBQ Sauce Mango and Habanero

• My lovely Hubby went to the States last year and bought me back all kinds of lovely condiments and goodies that you can't get here in Europe. One thing in particular that I have fallen in love with and cherished my jar of is William Sonomas BBQ sauce Mango Habanero. I am obsessed and sadly have run out. I decided I would try and recreate it with online recipes but have had no such however... wth a bit of tweaking and playing around I have made a rather wonderful contender and an excellent addition to the stock cupboard fro BBQ season. 

This sauce is so versatile. We've used it on chicken, wings, burgers, pizzas, ribs... 

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• Ingredients 
• 1 tablespoon vegetable oil 
• 1 Finely chopped onion
• 4 garlic cloves (More or less, depending on your love of garlic)
• 1 teaspoon grated ginger
• 2 Mangos finely chopped
• 1 cup orange juice
• 1 cup tomato ketchup
• 1/3 cup dark brown sugar
• 1/2 cup honey
• 1/2 cup cider vinegar
• 1/4 cup of Maple Syrup
• 1 lime, juiced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon yellow mustard
• 2 teaspoons finely chopped habanero chiles, seeded (about 2 chilis, see note)
• 2 teaspoons salt
• 1 teaspoons ground black pepper

Method

1) Heat the oil in a skillet pan and saute the onions until translucent

2) Add the ginger and the garlic and cook until fragrant 

3) Add all of the rest of the ingredients and bring to the boil. 

4) Once boiling reduce the heat to a low simmer and cook until the mixture has thickened. Usually about 40 minutes to an hour. 

5) Blend until smooth. At this stage, if you feel the mixture still isn't think enough you can return it to the pan and keep heating until thick enough. 

6) Transfer into sterilised jars and keep in the fridge for a month or two.