Ingredients
BBQ Sauce
1/4 cup diced onions
2 large mangoes, peeled, seeded and chopped
1 canned chipotle en adobe sauce
2 tablespoons Worcestershire sauce
1 tablespoon ketchup
1/4 cup cider vinegar
1 tablespoon hot sauce
2 tablespoons olive oil
1/4 cup light brown sugar
Pinch of salt
1 1/2 teaspoons soy sauce
1/2 jarred or homemade roasted red pepper
11/2 teaspoons honey
1 teaspoon fresh lime juice
Salsa
2 cups diced fresh pineapple (about 1/2 pineapple)
1 ripe Hass avocado, diced
2 scallions, finely chopped
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
Pinch of salt
Preparation
BBQ Sauce In a large saucepan over medium heat, combine onions, mango, chipotle, 1 tablespoon of the Worcestershire sauce, the ketchup, vinegar, hot sauce, olive oil, brown sugar, salt, soy sauce and red pepper. Bring to a boil, reduce heat to medium-low and simmer, covered, until the mangoes are very tender, about 15 minutes.
Allow to cool slightly and transfer to a blender. Add the remaining 1 tablespoon of Worcestershire sauce, honey, lime juice and 1 tablespoon of water and puree until smooth. Refrigerate until needed. Can be made up to 5 days ahead.
Salsa In a small bowl, fold the pineapple with the avocado, scallions, lime juice, olive oil and salt. Chill until ready to serve.
