Strawberry BBQ Sauce Recipe

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 meat, slather on meatloaf, or use it as a dip or salad dressing.

5 from 1 vote

Strawberry BBQ Sauce Recipe

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.

Prep Time10

Cook Time30

Total Time40

Course: Sauce

Cuisine: American, Continental

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

Ingredients

1 tablespoon butter salted or unsalted
1 tablespoon light olive oil
1 teaspoon minced garlic
2 pounds strawberries 1 kg, fresh or frozen, hulled and halved
1 cup diced ripe tomatoes
¼ cup balsamic vinegar
1 cup ketchup
2 tablespoons honey
2 tablespoons Worcestershire sauce
½ teaspoon salt
½ teaspoon freshly cracked black pepper
½ teaspoon garlic powder

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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.

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Nutrition