Mango Barbecue Sauce

1 ripe mango, peeled, pitted and
    cut into small cubes
1 cup prepared mango chutney
1 cup finely chopped onion
1 tablespoon minced garlic
1 (28 ounce) can peeled plum tomatoes,
    crushed, with juices
2 tablespoons cider vinegar
1 tablespoon molasses
1 teaspoon Tabasco® sauce

Combine all ingredients in a heavy saucepan. Simmer, covered, over low heat for 20 minutes or until the sauce thickens. Cool slightly. Purée sauce until smooth in a food process or blender.

This is delicious for barbecuing salmon, also.

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