Kiwi-Mango Habanero BBQ Sauce

Bringing the (tropical) heat.

In the official Boxcar BBQ Batch #003, we’ve created a fusion of fresh kiwi and mango combined with the heat and subtle sweet fruit flavor found in the habanero peppers.

For this recipe, the peppers are flame-broiled in the oven to make their unique flavor really come through. Because of the pepper’s natural floral and fruity taste, it’s complemented by the additional sweetness of mango, kiwi, agave, molasses, and brown sugar, all of which help tone down the heat.

Boxcar BBQ Batch #003 definitely brings a fruit-forward flavor, balanced with just the right amount of kick, making it perfect as a marinade for grilled meats, a sauce for pork or steak tacos, or even as a spicy salad dressing. Toss it on your favorite summer foods and enjoy the sweet and tropical heat of Batch #003.

Time You Need

  • ~30 minutes prep
  • ~1-hour roasting
  • ~45 minutes of cooking sauce
  • ~5 cups

What You Need

  • 1 tbsp olive oil
  • 1/4 cup of apple cider vinegar
  • 1 yellow onion diced
  • 1 tsp grated ginger
  • 2 tbsp garlic, minced
  • 1 tbsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp black pepper
  • 1 tbsp onion powder
  • 2 tbsp garlic powder
  • 1/8 tsp cinnamon
  • 1 tbsp mustard powder
  • Salt, to taste
  • 1/2 tsp cayenne pepper
  • 6 ounces tomato paste
  • 1/2 cup brown sugar
  • 2 tbsp fresh lime juice
  • 1 tbsp Worcestershire sauce
  • 2 tbsp molasses
  • 1 tbsp agave syrup
  • 1 ½ cups of mango juice
  • 4 cups of frozen mango, cubed
  • 1 1/2 cup of diced kiwi
  • 4-5 ( more or less depending on heat preference) of habanero chili peppers, with stems removed

What You Do

  • Turn the oven broiler to high and line a baking sheet with foil. Coast the habaneros with some olive oil and sea salt, then place on a baking sheet and place in the oven. Broil the peppers for about 4-5 minutes, flipping once the tops blacken. Once done, remove from oven and place in a ziplock bag and seal. Let the peppers cool to room temperature, then peel, seed, and dice.
  • In a large saucepan, heat oil over medium heat. Add onion and cook until soft, 5 minutes. Then add in garlic and ginger and cook for about 1 minute.
  • Next, add in the habanero peppers and sauté for another minute.
  • Then add in the mangoes, kiwi, and mango juice, along with the lime juice, tomato paste, brown sugar, molasses, agave, Worcestershire, and apple cider vinegar.
  • Stir ingredients together and then add in the rest of your seasonings.
  • Bring to a boil, then reduce heat to a low simmer.
  • Continue to simmer until the fruit has softened and the sauce begins to thicken.
  • Puree the sauce using either an immersion or regular blender. Process until smooth – if the sauce is too thick, add a 1/2 cup of water to reach desired consistency.
  • Once smooth, return to the stove and let it simmer for another 20 minutes – stirring when the sauce begins to bubble.
  • Once done, remove from heat and pour through a strainer to remove any pepper or fruit skins.
  • Serve with your favorite BBQ meats, or store in a glass jar with a lid for up to two weeks and enjoy! 
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