MAKING LIFE TASTE BETTER

Thursday, May 1, 2014







Ingredients
  • 4 cups strawberries, hulled (if they are large cut them in half)
  • 1/2 cup ketchup
  • 2 tablespoons maple syrup
  • 2 tablespoons strawberry preserves (seedless)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 1 chipotle chili in adobo, chopped
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dijon mustard
  • 2 tablespoons cilantro, chopped
Directions
  1. Place the strawberries in a single layer on a baking pan lined with foil folded up on the sides to capture the juices and roast in a preheated 425F oven until they start to caramelize, about 15-20 minutes.
  2. Bring everything except the cilantro to a boil, reduce the heat, simmer for 15 minutes, remove from heat, mix in the cilantro and puree in a food processor or blender or using an immersion blender. (I do not puree my BBQ sauce)

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