Pineapple Brown Sugar BBQ Sauce

I found this recipe on The Recipe Rebel's website. This sauce is delicious. I make it and serve it over the Kalua Pork recipe here on my blog.

200 ml of Pineapple Juice
3/4 Cup Brown Sugar
1/2 Teaspoon Garlic
2 Tablespoons Worcestershire Sauce
3/4 Cups Ketchup
1 Pinch Red Pepper Flakes (More if you like it spicy)
1/2 Teaspoon Onion Powder
1 Pinch Salt
1-2 Tablespoons Cornstarch
1-2 Tabelspoons Water

1. Add all the ingredients except the cornstarch and water to a medium-size pot.
2. Bring to a boil and reduce to medium low, simmering for 10-15 minutes, until flavors come together.
3. Mix equal parts cornstarch and water. Slowly add to sauce and stir until you reach your desired consistency.
4. Serve with pork, chicken or beef.

Mango Pico De Gallo

This recipe is to be served with the Lime-Chili Steaks that recipe is posted on this blog. However, this is a fabulous recipe and would make a great mango salsa to be served with chips.

1 Cup Small Cubes Mango (About 1 Medium to Large Mango)
1/2-1 Large Jalapeno Pepper (1/2 without seeds is nice, mild-medium heat; go from there)(If you are making this to go with the Lime-Chili Steaks, I would not add any seeds. The steaks already have a kick to them and so adding seeds I think would make it too hot. Only do that if you like intense heat.)
1/4 Cup Cilantro, Chopped
1/4 of a Medium Red Onion, Finely Chopped
Juice of 1 Lime
2 Cloves of Garlic, Minced
Kosher or Sea Salt To Taste

Combine ingredients. Serve. I try to prepare it a couple hours ahead of serving so that the flavors can blend together. This will keep for a day or so, but after that, the mangoes will go mushy.

Strawberry Rhubarb Sauce

I have a very healthy rhubarb plant. I am always looking for ways to use all that rhubarb. We made this the other night and served it over vanilla ice cream. It was delicious!

2/3 Cup White Sugar
1/2 Cup Orange Juice
5 Teaspoons Cornstarch
1 1/2 Teaspoons Vanilla Extract
4 Cups Fresh Strawberries, Sliced
1 Cup Rhubarb, Sliced
5 Drops Red Food Coloring (Optional)

Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook stirring occasionally, until tender 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring. Serve warm or cold.