Mango And Pepper Barbecue Sauce

Directions

1. Cook the sweet pepper and onion in warm oil in a large skillet just till tender. Stir in the mangoes, brown sugar, vinegar, red pepper, and salt. Bring to boiling. Reduce heat and simmer, uncovered, about 10 min or possibly till mangoes are tender. Cold slightly. Transfer mix to a blender container or possibly food processor bowl. Cover and blend or possibly process till nearly smooth. Stir in the green onion.
2. To use, brush chicken, shrimp, fish, or possibly pork with some of the sauce during the last 10 min of grilling. If you like, reheat and pass additional sauce. Cover and chill remaining sauce up to 2 weeks.
3. This recipe yields about 2 1/2 c. (ten, 1/4-c. servings).
4. Comments: What starts out as a chunky fresh-fruit-and-vegetable salsa you could serve alongside your grilled food, ends up being pureed into a terrific barbecue sauce for the top of it.
5. Yield: 2 1/2 c.