While at work a few weeks ago, I encountered a website that mentioned strawberry barbecue sauce. Let’s just say that I was instantly intrigued; it’s not something that I can recall ever seeing before. Anyway, I wrote myself a little post-it note to remind me that it was indeed something I needed to try. Of course, I thought that I would use some sort of dried chiles in the sauce, seeing as I have so many left over from last month’s Ancho Chile Lime Pork Enchiladas, however, I eventually decided to stick with ground chipotle to make things easier for y’all to recreate. After all, it’s an ingredient that you can find at just about any market in the spice aisle.
So, do y’all have any idea how many products I avoid using to make recipes easier for you folks to follow? I mean, let’s just be honest, not everyone is going to rush right out and buy a spice mix, seasoning, or extract just on my say so. That’s why, for the most part, I attempt to dumb down recipes as best as I can. It’s not that I think y’all are hilly-billy bumpkins or anything, and can’t find your way online to purchase a particular product if you so chose to, I just know how most people hate to buy a big ol’ bottle of something only to use it in one little ol’ recipe. So y’all, make yourself a little post-it note; strawberry barbecue sauce is pretty awesome and totally worth making, and yes, it’s totally worth buying a small jar of ground chipotle.
Ingredients:
- 1 (16-oz.) Container Fresh Strawberries
- 1 Cup Ketchup
- 1/2 Cup Balsamic Vinegar
- 1/4 Cup Honey
- 1 Tablespoon Worcestershire Sauce
- 1 Teaspoon Ground Sea Salt
- 1 Teaspoon Ground Black Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Ground Chipotle
- 2 Tablespoons Butter
Directions:
- Rinse the strawberries, cut off the stems, and halve each strawberry.
- Place the strawberries and the remaining sauce ingredients, except for the butter, into a food processor and purée until smooth.
- Pour the mixture into a saucepan, and the butter, and then cook over medium heat for 15 minutes, stirring occasionally.
Suggestions:
- You can add or subtract the amount of ground chipotle in this sauce to suit your taste.
- Use can use salted or unsalted butter in this recipe. I leave that decision up to you.
- This is a great recipe to make when you have strawberries that are a little past their prime.
- You can use this sauce on any type of meat or vegetables; have fun experimenting. I personally think it tastes amazing on grilled shrimp.
- This barbecue sauce will keep refrigerated for at least a week. Go ahead and freeze some if you would like to keep it longer. I suggest storing it in an airtight glass container.
Improvements:
- If you don’t have honey on hand, replace it with brown sugar.
- Use this sauce to make Summer BBQ Bacon Potato Salad.
- Make these 5 Ingredient Barbecue Deviled Eggs with this sauce.
Ingredients:
- 1 (16-oz.) Container Fresh Strawberries
- 1 Cup Ketchup
- 1/2 Cup Balsamic Vinegar
- 1/4 Cup Honey
- 1 Tablespoon Worcestershire Sauce
- 1 Teaspoon Ground Sea Salt
- 1 Teaspoon Ground Black Pepper
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Ground Chipotle
- 2 Tablespoons Butter
Directions:
- Rinse the strawberries, cut off the stems, and halve each strawberry.
- Place the strawberries and the remaining sauce ingredients, except for the butter, into a food processor and purée until smooth.
- Pour the mixture into a saucepan, and the butter, and then cook over medium heat for 15 minutes, stirring occasionally.
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
