Sweet and Spicy Strawberry Barbecue Sauce
As Patty and I were walking through the local farmer’s market the other day, we came upon a booth with a TON of chili peppers. Talk about heaven! I got to dust off some of my Spanish and picked up some gorgeous Long Red Cayenne peppers. We got a huge bag for a buck. Lucky! Check these out.
Cayenne’s have a decent level of heat and they’re typically used in hot sauces. I cooked up a few, popped them into an omelet, roasted some to top a sandwich, but what can you do with so many peppers? Sauce! They were on the verge of going bad and I didn’t want to waste them, so into a sauce they went. We also picked up some plump strawberries that threatened to suffer the same fate, so into the sauce they went. You might not think of strawberries for a chili pepper sauce, but the reality is that strawberries and chili peppers are ideal for barbecue style sauces.
The combination of sweet and heat is a craveable pairing in the barbecue world. We used this particular sauce for a couple of grilled chicken breasts and had plenty leftover. I like having a quick go-to sauce in the fridge for quick meals. Let us know what you think!
- 1 tablespoon olive oil
- 3 long red cayenne chili peppers chopped
- 1 small onion chopped
- 3 cloves garlic chopped
- 1 pound strawberries chopped
- ½ cup ketchup
- ½ cup Sriracha hot sauce
- 3 tablespoons agave nectar or honey
- ½ cup white wine vinegar
- 2 tablespoons ground red chili pepper
- 4 tablespoons tequila
Heat a large saucepan to medium heat and add olive oil with onion and peppers. Cook about 5 minutes, or until everything softens.
Add the garlic and cook another minute, until garlic becomes fragrant.
Add remaining ingredients and stir until everything is combined.
Bring to a boil, then reduce heat and simmer about 30 minutes.
Add everything to a food processor and process until smooth.
Strain into a storage container. You can serve this right away, or let it sit awhile to allow the flavors to more fully develop.