• 2 mangoes, cubed
• 1/2 c. ketchup
• 1/2 c. Dorothy Lynch
• 2 chipotle chiles, chopped
• 1/4 c. apple cider vinegar
• 1/4 c. brown sugar
• 2 tsp. soy sauce
• 2 T. dijon mustard
• 2 cloves garlic, chopped
• 1 sm. onion, chopped

Number of servings: 6

In a small saucepan saute together onion, garlic and mango until soft, about 5 minutes. Remove from heat and place in food processor. Process until smooth. Return puree to saucepan and add ketchup, Dorothy Lynch, chopped chiles, vinegar, brown sugar, soy sauce and mustard. Bring to a boil, then reduce to a simmer and cook until thickened, about 25 minutes. Season with salt and pepper, add additional sugar to taste. Use as a barbecue sauce with chicken, pork or fish.

Notes:
Sweet and spicy barbecue sauce gets a Dorothy makeover.