Chilli & Mango BBQ Sauce with McGuigan Bin 4000 Cabernet

[Captain Cook]

Chilli & Mango BBQ Sauce with McGuigan Bin 4000 Cabernet

(Special thanks to McGuigan wines for the use of their wine with this recipe.)

We recommend this recipe to anyone who wants to make a good Barbecue truly outstanding.
This BBQ Sauce is an adaptation of an adaptation of an adaptation of a BBQ sauce that does not taste or resemble anything like the original. Many BBQ experts claim their sauce to be the best in the world this is no exception.
The secret to this sauce and its taste is in the preparation. It requires a minimum of 2 people to make it, you will find that it is well worth the work – no one has ever complained or been disappointed.

Ingredients

1 to 2 bottles McGuigan Bin 4000 Cabernet per person as required
1 garlic bulb
1 cup rice vinegar
1 cup cider vinegar
2 teaspoons cloves ground
1 teaspoon allspice ground
2 tablespoons coriander ground
1/4 cup olive oil
1 onion chopped
1 1/2 cups brown sugar
1/4 cup Golden Syrup
350 grams Chopped mango flesh
1 cup chilli puree (recipe below)
3 cups tomato sauce
1 tablespoons Worcestershire sauce
Sea salt to taste (about 1 teaspoon)

Instructions
Open wine and stand at 18 - 20° C for 15 minutes
Pour each person a glass of McGuigan Bin 400 Cabernet and test for colour, bouquet and taste. Toast to the success of the sauce.
Roast garlic in a cast iron frypan for 45 minutes (or in oven for about the same time). Let cool, peel and mash into a paste. Refill wine glasses and drink as required.
In saucepan bring vinegars and spices to a boil. Reduce by half over medium heat, strain and set aside. Refill wine glasses and drink as required.
In large frypan heat oil, sauté onion and garlic until lightly browned. Add brown sugar and golden syrup. Stir. Slowly add vinegar mixture. Reduce slightly, and then stir in mango flesh, chilli puree, tomato sauce and Worcestershire. Simmer slowly for 1 hour. Season with salt. Refill wine glasses and drink as required. Strain through sieve.
Finish remaining wine.
Let the sauce cool and pour a little sauce into a bowl. Dip finger in sauce and test for taste. – It tastes a lot better off the finger than it ever does off a spoon.
If the sauce tastes good, open another Bottle of McGuigan Bin 4000 and toast the success. Finish off bottle and prepare meat for cooking.

Chilli Puree (Makes about 3 cups.)

Ingredients

1 Glass McGuigan Bin 4000 Cabernet
12 Red Serrano chillies, stems and seeds removed. (Other types may be substituted.)
2 cups Hot water

Instructions

Dry roast cleaned chillies in a cast iron frypan for 3-4 minutes, shaking occasionally -- do not allow them to blacken. Place in a bowl and cover with hot water. Cover & leave for 20 minutes.
Transfer chillies to blender; add 1 cup of the liquid. Puree into a fine paste, adding more liquid if necessary.
Drink the glass of McGuigan Bin 4000 Cabernet.

[Stevo]

Now that sound like a ripper sauce, bit confused though, in part of the recipe it states

"Refill wine glasses and drink as required. Strain through sieve."

I think the missus might give me a weird look if I take a sieve into the toilet with me

Only kidding Captain

Cheers Stevo

[skuzy]

Instructions
Open wine and stand at 18 - 20° C for 15 minutes
Pour each person a glass of McGuigan Bin 400 Cabernet and test for colour, bouquet and taste. Toast to the success of the sauce.

lol i love it already.

[Commander Cody]

hey captain,

are you making a sauce or trying to get us all sauced????

sounds good but.....

i think i will give this a go, not just for the getting pissed factor..... it actually sounds like a bloody good sauce.

peace.....kevin

[Captain Cook]

The unfortunate thing is that McGuigans don't make this wine anymore.
I will have to try a lot of different brands to find a substitute.

Regards

Phil aka Captain cook

[Davo]

Phil,
With the Mcguigans bin 4000, was it Cabernet Savingnon or Cabernet Merlot or something else?
They do a good Cab Merlot & Sav but it's really hard to go past barrossa for excellent Cab/Sav.
I'm quite partial to mcguigans label, they are constantly good.

Cheers

Davo

[Captain Cook]

Cab Sav and one of the best I have had. a 12.50 bottle that tasted like a 25 bottle. I used to buy it by the case.
As Deano sang - Little old wine drinker me!

That's why I coined the tag line "Life is a Cabernet" that and the musical Cabaret.

Cheers

Phil aka Captain Cook

[Smokey]

Capt,
Can this sauce be bolted and kept? Or will I need to add "E Z sauce preservative?
I'm looking to make a XXXX hot chilly sauce like you find at Sunday market stalls.
I'm growing Haberinos, Jalopinos and Diablo's
I like the idea of the sweet mango but not to fond of garlic in hot sweet chilly sauce
Also not looking for Thai style, I'm looking for a semi sweet , Semi fruit, Semi sour HOT sauce that can only be used sparingly .
Big ask , I know.
I'm thinking I might be able to mod your recipe to suit my required outcome.

[Captain Cook]

Mick never been able to keep it more than a few days 'cause it is so blood nice.
Feel free to change it around to suit yourself. Mine is an adaptation of others which has been lost in obscurity.

I make a sweet chilly relish with apricots which has been known to sear a steak without the use of a BBQ, using Habanero and Jalapeno chillies.

I take 1 Kg of chillies de-seeded 1/2 Kg of peeled onions 1 Kg of apricots about 1 Litre of Vinegar. I chop the apricots up to about 15 mm size. I blend the chillies and onions in a blender to a paste then add the apricots and chilli & onions to a saucepan. and add enough vinegar to cover and simmer for about 30 minutes until it is cooked I also add a bit of salt - maybe 2 teaspoons . I then estimate how many cupfuls it makes and add about 1/3 the amount of sugar and simmer for about 1/2 - 3/4 hour.

The quantities are estimates only as I do it all be sight taste and feel.

I have never made 2 the same but they all are great and go well with BBQ snags etc.

Cheers

Phil aka Captain Cook

[Smokey]

Thanks Capt

[Captain Cook]

did this again the other day, Couldn't get any McGuigan Bin 4000, had to use Littore's Circle Colletion Merlot. It worked OK, found I needed a third bottle for the two of us.

Cheers

Captain

[Captain Cook]

Made some more and used PepperJack Shiraz. Still the best sauce to make.

Cheers

Captain