Letters

 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.