Make this sweet and tangy Strawberry BBQ Sauce at home in under 40 minutes using fresh or frozen strawberries. Use this versatile sauce to grill, slather on meatloaf, or use it as a dip or salad dressing.
2poundsstrawberries1 kg, fresh or frozen, hulled and halved
1cupdiced ripe tomatoes
¼cupbalsamic vinegar
1cupketchup
2tablespoonshoney
2tablespoonsWorcestershire sauce
½teaspoonsalt
½teaspoonfreshly cracked black pepper
½teaspoongarlic powder
Instructions
In a large deep pot, melt butter and light olive oil over medium-high heat.
Once the oil is hot, add garlic and cook until garlic turns golden brown in color (30-40 seconds).
Add strawberries and tomatoes to the pan and cook, stirring occasionally, until the strawberries are soft and starting to break down (8-10 minutes).
Transfer the berries and tomatoes into a blender and blend until super smooth.
Return the berries and tomatoes to the pot and stir in balsamic vinegar, ketchup, honey, Worcestershire sauce, salt, black pepper, and garlic powder.
Bring the ingredients to a boil.
Now reduce the heat to low and allow the sauce to simmer until its volume is reduced by about a third and the flavor profile is sweet and tangy and not vinegary (15-20 minutes). Stir at regular intervals while cooking.
Check for salt and pepper and add more if needed. You can add some brown sugar if the sauce is too tart.
Remove the pot from the heat and let the sauce cool completely.
Transfer the cooled sauce to an airtight container and refrigerate for up to 7 days or freeze for 6 months.
This recipe will give you approximately 2 cups of sauce.You can double or triple the recipe and freeze the extra sauce in small glass jars. Just pull out one jar, thew it and your BBQ sauce is ready in no time.To make the sauce vegan, replace butter with light olive oil.You can use a chipotle pepper in adobo sauce to add a spicy kick to the sauce.