Well, we’re back from Alaska… have been for a week and a half. I’m finally forcing myself to post a recipe. We’re in the middle of an epic heatwave, and food has been the last thing on my mind. I basically just want to lay in front of the air conditioner with a glass of water and a great book (I’m currently reading Game of Thrones, for those who would ask.).
I had mentioned making strawberry barbecue sauce on my menu plan a few weeks ago, and a few people asked about it. It’s a great summer recipe, using fresh strawberries and perfect for grilled meats. What better to share during the summery-est week so far!
I had discovered this recipe for roasted strawberry barbecue sauce from Closet Cooking, and was intrigued. I had a few issues with the recipe. Who uses that much ketchup, anyway?? I switched things around and ended up with something amazing. Daniel said it was intriguing in a good way. Megan and Dave agreed. I used it on some slow cooked ribs; Megan used it on chicken thighs. The bottom line is this sauce is kind of amazing but different.
Before I get to the recipe, I’m going to warn you. I’ve been on a canning kick. So, this makes a huge batch! It made about 8 cups for me, some to keep and some to share. It’s easily cut down, though. Just keep that in mind when you’re ready to make it!!
Strawberry Barbecue Sauce
3 Lbs Strawberries
18 Ounces Tomato Paste
2 Tbsp Honey
2 Tbsp Maple Syrup
4 Tbsp Balsamic Vinegar
4 Tbsp Soy Sauce
2 Tbsp Worcestershire Sauce
2 Tbsp Dijon Mustard
1/2 Tbsp Garlic Powder
1/2 Tbsp Dried Cilantro
1 tsp Ground Ginger
2 tsp Smoked Paprika
1-2 tsp Chipotle Powder or Cayenne Pepper (Optional)
Preheat oven to 425F. Hull the strawberries and arrange them on a sprayed baking sheet, slicing the larger ones.
Roast them for 15-20, or until they start releasing liquid and caramelizing a bit.
Mix the strawberries and all other ingredients in a saucepan and bring to a boil. Lower heat and simmer a few minutes to allow the flavors to blend.
Now it’s time to blend the sauce. You can use a good blender, food processor, or immersion blender. I used my trusty immersion blender. I don’t know what I would do without it sometimes.
You can store this in the fridge for a week or so, or do what I did and can it!
Don’t know how to can? Here’s a basic tutorial.
Enjoy this on whatever you want! Yum!