Mango barbecue basting sauce
3 sweet onions, small dice
4 heads of garlic, peeled, separated, chopped
1 tablespoon oil
1/2 heaping tablespoon chipotle powder
1/2 heaping tablespoon cayenne pepper
1/2 heaping tablespoon red pepper flakes
1/2 heaping tablespoon paprika
1/2 heaping tablespoon cumin
1 heaping tablespoons ground ginger
1-1/2 heaping tablespoons curry powder
3 heaping tablespoons Coleman’s dry mustard
1 quart apple cider vinegar
1 quart molasses (use only 1/3 quart if using blackstrap molasses)
6 cups mango puree
6 cups ketchup
Sweat the onions and garlic in 2 tablespoons oil; cook until very well done and strong odors are gone.
Add all dry seasonings and stir well. Allow to sit for 5 minutes, than add the remaining liquids and simmer very lightly for 35 to 45 minutes.
Let cool; seal and refrigerate.