There's always at least one person at the barbecue who's more tofu dog than sausage and peppers, or who lets out a sad sigh when they hear the beans were cooked with bacon. But new cookbook VBQ is here to make sure vegans don't have something to just cope with at a summer cookout—rather, that there are plenty of dishes both non- and meat eaters alike can look forward to. Like this hot sauce, which would make anyone who calls vegan food "bland" eat their words. Habaneros, while not quite at burn-your-face-off level, pack more heat than the milder jalapeño—so proceed with caution, or adjust the heat to an extent by deseeding them before cooking.
Mango and Habanero Sauce
Recipe from 'VBQ: The Ultimate Vegan Barbecue Cookbook' © Nadine Horn and Jörg Mayer, 2018. Photographs copyright © Nadine Horn and Jörg Mayer. Illustrations copyright © Nessa Horn. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com
Yield: About 1 cup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
3 habanero peppers, stemmed (and seeded for less heat)
½ mango, peeled and pitted
3 tablespoons white vinegar
1 garlic clove
2½ tablespoons muscovado or dark brown sugar
1½ teaspoons maple syrup
1 teaspoon salt
1. Combine the habaneros with the mango, vinegar and garlic in a blender, and process until smooth.
2. Boil the sugar with 2 tablespoons water and add the habanero and mango purée. Simmer, uncovered, for 20 minutes.
3. Season with the maple syrup and salt.
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