Strawberry Barbecue Sauce Recipes

Steps:

• Combine strawberry preserves, tomato puree, vinegar, sugar, chili powder, red pepper flakes, cumin, cayenne, and black pepper in a medium pot. Whisk to remove any lumps.
• Bring strawberry mixture to a slow simmer over medium-low heat. Cook until sauce evenly coats the back of a metal spoon and is glossy, about 30 minutes, whisking frequently; never allow the bottom of the pot to scorch. Season with kosher salt.
• Remove sauce from heat and let cool before transferring to a tightly sealed quart-sized container.

Steps:

• Preheat a charcoal or gas grill to medium high. Skewer the strawberries and coat with 2 teaspoons vegetable oil. Grill until lightly charred on all sides, 1 1/2 minutes total.
• Remove the strawberries from the skewers. In a medium saucepan, combine the strawberries, ketchup, jam, balsamic vinegar, molasses, soy sauce, mustard, chile and garlic. Cook over medium-low heat until the strawberries start breaking down, about 15 minutes.
• Preheat the oven to 300 degrees F. Using an immersion blender, blend the strawberry mixture until smooth. Continue to cook until the sauce is reduced by one-third, about 15 minutes.
• In a medium enameled cast-iron skillet or nonreactive Dutch oven, heat the remaining 2 teaspoons vegetable oil. Add the onion and bell pepper and saute until soft, about 4 minutes. Add the pinto beans and 1 1/2 cups of the barbecue sauce (reserving the rest for future use). Put the skillet in the oven and cook until the sauce thickens, about 25 minutes. Transfer to a serving bowl and garnish with the parsley.

Steps:

• Preheat a charcoal or gas grill to medium-high heat.
• Skewer the strawberries and coat with 2 teaspoons of the vegetable oil. Grill on all sides, 1 1/2 minutes total.
• In a medium saucepan, combine the strawberries, ketchup, jam, balsamic vinegar, molasses, soy sauce, mustard, chiles and garlic. Cook over medium-low heat until the strawberries start to break down and all the ingredients combine, about 15 minutes.
• Preheat the oven to 300 degrees F.
• Using an immersion blender, blend the strawberry mixture until smooth. Continue to cook until the mixture is reduced by a third, about 15 minutes. This will yield about 2 cups sauce.
• In a medium cast-iron skillet, heat the remaining 2 teaspoons oil. Add the onions and bell peppers and saute until soft, about 4 minutes. Add the beans and 1 1/2 cups of the sauce. Put the skillet in the oven and cook until the sauce thickens, about 25 minutes. Garnish with parsley and serve.

Steps:

• In a large saucepan over medium heat, combine half of the strawberries, the chili sauce, vinegar, and garlic. Bring the mixture to a boil and simmer for 20 minutes to thicken. Add the remaining strawberries and cook just until heated through.