This sweet and sour barbecue sauce is fantastic served with my recipes for “Spicy Smoked Chicken” or “Chipotle Smoked Pork Shoulder, still to be posted”. It has a great cooling compliment to the heat of the chicken and pork.
- 1 fresh mango, peeled and cubed
- 1 fresh peach, peeled and cubed
- 2 cups fresh pineapple, cubed
- 1 cup of a vinegar based, thin BBQ Sauce
In a food processor combine all of the ingredients and puree until smooth. You can store in a container in the refrigerator if using later or place the mixture in a small pot and heat over low heat until warm. Serve warm.
Suggestions: This sauce also works well as a marinade or try mixing a little with white rice for a sweet and sour taste. (I am very lucky as Mark’s Brother-in-Law gives me a gallon of his homemade BBQ sauce every year. I used that as my BBQ base. If I am ever lucky enough to be given the recipe I will definitely share it with everyone.)