Spicy And Sweet Mango Peach Sauce Food

SWEET AND KICKIN' MANGO-HABANERO HOT SAUCE

Steps:

• Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
• Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
• Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.

PEACH-MANGO-HABANERO WING SAUCE

Steps:

• Blend mango, peach, and habanero peppers in a food processor or blender until smooth.
• Melt butter in a saucepan over medium heat; cook and stir garlic until fragrant, about 1 minute. Add mango mixture, brown sugar, Worcestershire sauce, ginger, salt, and pepper; reduce heat to low and simmer until sauce is smooth and slightly thickened, about 8 minutes.

PEACH MANGO BBQ SAUCE

Steps:

• 1. Take a half cup of chopped peaches and set them aside. Place remaing peaches in a food processor. add the mango juice and pulse until it is smooth .
• 2. set stove to medium-high heat. in a large sauce pan add the peach mango mixture. add in the half cup of reserve peaches.
• 3. Add in all of the ingredients except for the garlic onion and jalapeño. pepper. Stir while it is cooking. Reduce heat to medium.
• 4. Sauté the onion in a pan with about a tablespoon of olive oil. Cook until translucent. add the onion into the sauce. Into the pan add some more olive oil and cooked chopped garlic just until lightly golden. about 1 min. Add the garlic to the sauce.
• 5. Add the chopped pepper directly to the sauce and stir well to combine.
• 6. Bring sauce back up to a boil. Continue to cook reducing heat to medium low. stir occasionally until it mixture boils down and is thickened. This step should take about 30 to 40 minutes. Remove from heat and let cool. It will thicken even more after it cools. Keep refrigerated 1-2 weeks. Use it to baste grilled chicken or you may use it it to baste pork ribs.
• 7. Bake chicken , or Grill chicken. Baste with sauce while cooking. coating each side of chicken twice. I grilled mine. I like the nice char on my chicken.
• 8. Each cut of chicken differs in cooking time. Cook chicken Until meat is not pink is in the center before serving. Grill time approximately 30 minutes for thighs. Picture shown served with grilled peaches. Simply cut peaches in half remove pit. Cook on grill until slightly tender.

SPICY MANGO SAUCE

Steps:

• Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro.

SPICY MANGO SALSA

Steps:

• In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
• Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.

SUMMER SPICED SHRIMP W/ MANGO & PEACH SALSA

Steps:

• Combine onion, mango, peach, corn, cilantro, lime juice, pepper, oil, salt & pepper to taste in a large mixing bowl.
• Gently Toss.
• Refrigerate for 1 hour; serve with the shrimp.
• Combine lime juice, sugar, oil, cumin, salt & pepper in a large mixing bowl.
• Add the shrimp; Toss to coat.
• Set aside.
• Heat a large lightly oiled skillet over medium-high heat;.
• Add shrimp.
• Cook, turning occasionally, until shrimp is opaque and pink, about 4 minutes.
• Then serve & enjoy.