Not this gal!
I have a few thousand berries sittin in the freezer and because they take up a tad bit of real estate I thought it was high time something needed to be done with them.
Ice cream, been there, smoothies, done that, jam, a few jars kickin around.....
BBQ sauce maybe? Why not right?
So I did a google search to see what I was up against. Yup, its been done before, no need to reinvent the wheel.
But I did.
I didn't listen, I used my own ingredients, my own measurements.
Cooking with taste buds - that's how I roll.
Pulling out all the things normally used in a BBQ sauce, ketchup (I didn't think to buy strained tomatoes earlier), mustard, dry mustard, vinegar, brown sugar, molasses, pepper, spices, I realized I have never made a BBQ sauce before, not really sure what the ratios should be so we winged it!
There were a few hundred taste tests, and a comment like "it tastes like the sauce you put on top of our meatloaf" therefore some additional things added, because its not meatloaf sauce honey, that's just ketchup and brown sugar with a touch of spices......amature bahhhh.....
I found a taste I was happy with.
Sweet with a kick of smokey heat. Not one that burns your throat on the way down but one that dances on your taste buds a little after the sweetness subsides.
It was perfect on my grilled chicken breast!
Please pardon the approximations - as mentioned it was to taste so start with mine and adapt to suit yours!
I'm Listening to: Chattahoochee - Alan Jackson
makes approx. 1 1/2 c.
Strawberry BBQ Sauce
3/4 c - 1 c. ketchup
1/4 c. brown sugar
3 tbsp. dark molasses
1 - 1 1/2 c. frozen strawberries, hulled
4 tbsp. red wine vinegar
1 tbsp. white vinegar
2-3 tbsp. water
1 tbsp. yellow mustard
2 tbsp. grainy mustard
1 onion, diced
3 cloves garlic, diced
few shakes Worcestershire
1 tsp. dry mustard (likely more)
1 tsp. salt
1 tsp. fresh cracked pepper (probably more)
1 1/2 tbsp. chipotle powder (maybe more)
1 tsp. chili powder
a few squeezes sirachi (not too many)
In a pot add a touch of oil and saute your onions until translucent (3-4 minutes) then add in your garlic and stir. Cook for another minute or so.
Add in your strawberries, ketchup, molasses, brown sugar, vinegars and mustard's stirring to combine.
Bring to a boil over low-medium heat, stirring occasionally.
Add in all the rest of the ingredients (stirring of course)
Simmer on low/med for about 30 minutes or until the strawberries are ready to be mashed up.
Again, remember these are approximations, please feel free to omit or change amounts to suit your sweet/heat tastes!