Grilled Chicken with Red Tamarillo-Mango Barbecue Sauce

This delicious barbecue sauce is also great with pork, beef and other meats.

Ingredients

• 2 quarts water
• 5 tamarillos
• 2 tablespoons olive oil
• 1 medium organic shallot, peeled and minced
• 1 Maui onion, peeled and diced small
• 2 cloves organic garlic, minced and roasted
• 2 tablespoons organic ginger, minced
• 3 organic mangos, peeled and diced small
• 1/2 cup cider vinegar
• 6 organic medium-sized Valencia oranges, juiced
• 1/3 cup light brown sugar
• 1 teaspoon ground allspice
• Salt and pepper
• 4 chicken breasts, boneless and skinless

Directions

1. In a large sauce pot, boil the water.
2. Score an 'X' on the tamarillos on the end opposite the stem; place in the boiling water.
3. When the skin begins to pull away from the meat, remove from the pot and place in ice water.
4. Once they are cool enough to handle, carefully peel away the skin and slice.
5. In a large sauce pan over high heat, heat the oil until hot but not smoking.
6. Add the onion and shallots; cook, stirring occasionally, until caramelized. It should be sweet with a caramel color.
7. Add the roasted garlic, ginger, mango and tamarillo.
8. Continue to cook over medium-high heat stirring frequently until tender, about 8 minutes.
9. Stir in the vinegar, orange juice, brown sugar, allspice and salt and pepper to taste.
10. Bring to a boil, and then reduce heat; simmer until reduced by 1/2 and slightly thickened.
11. Adjust seasonings.
12. Puree in a blender or food processor until smooth. Refrigerate until ready to use.
13. To prepare the barbecue, brush the chicken with the barbecue sauce and grill over medium-high heat until the chicken reaches an internal temperature of 160 degrees F.
14. Remove from grill and let rest for 5 minutes. The carry over heat will bring the internal temperature to 165 degrees F.
15. Serve hot with the remaining sauce in a bowl on the table.