Recipe by: Anne Sofie
BBQ and Grilling
Prep 15 m
Cook 30 m
Ready In 45 m
A slightly sweet and tangy BBQ sauce made of strawberries with a spicy kick thanks to habanero peppers!
1 orange habanero pepper, diced
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
1 cup fresh strawberries
1 tablespoon olive oil
1 jar (10 oz) Cascadian Farm Organic Fruit Spread Strawberry
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon dried mustard
Salt and pepper to taste
2 to 4 pounds chicken (breasts, drumsticks, wings, grilled as desired)
Split open the habanero pepper, carefully scrape out seeds, and mince the pepper very finely. (Wear gloves or wash your hands well after you are done.)
Add pepper, diced garlic and ginger, and quartered strawberries to a medium pot with olive oil and a pinch of salt. Cook over medium heat until strawberries start to break down, about 6-7 minutes.
Add all fruit spread, soy sauce, Worcestersire sauce, and dried mustard. Bring sauce to a slight simmer. Stir until ingredients are mixed together well. Remove from heat and let sauce cool a bit. Then puree in a food processor until smooth.
Return sauce to the heat, bring back to a simmer and let reduce for 10 minutes over low heat. Season sauce with salt and pepper to taste. When sauce is the desired thickness, remove from heat. Remember that it will continue to thicken as it cools.
Season chicken as desired and grill. Serve sauce over grilled chicken. Notes: Because this BBQ sauce is sweet, it will burn easily on the grill. Either add it at the very end of grilling, or grill chicken first and spoon sauce over chicken just before serving. Serve with extra sauce on the side for dipping.