Roasted Strawberry Chipotle Sauce

Shelby Law Ruttan is the voice behind the blog Grumpy’s Honeybunch where she shares fun, healthy, delicious recipes with the exception of an occasional indulgence. Her maternal grandmother (Nanny) and Mom both have had a great impact on her life. She claims she inherited her love of baking and sharing her food with others from both of them.

So where does her blog name come from? Grumpy is the man with who she shares her happy and fun life. Grumpy has a huge passion for hunting and no interest in cooking which works out for both of them! Love of food and cooking apparently runs in the family. Her sons Justin and Christopher have both also inherited a love of food and are both great cooks and bakers!

This is what Shelby has to say about this recipe:

The flavor of roasted Florida strawberries combined with the smokiness of chipotle in this Roasted Strawberry Chipotle Sauce makes a delicious dipping sauce for a holiday platter full of roasted shrimp or to coat your slow cooker meatballs or kielbasa. This sauce would be delicious as a drizzle sauce on tacos or set out for dipping at bigger parties or make individual tasting spoons for smaller more intimate gatherings!

Ingredients:

1 quart fresh Florida Strawberries, cleaned, hulled and sliced
1/3 cup low sugar ketchup
2 tablespoons sugar free strawberry jam
1 tablespoon brown sugar substitute
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 chipotle chili in adobo, chopped
1/2 teaspoon granulated garlic
1/8 teaspoon ground ginger
1 teaspoon Worcestershire sauce
1 teaspoon dijon mustard
2 tablespoons cilantro, chopped

Method:

Preheat oven to 425 degrees.
Line a baking pan with foil and place strawberries in a single layer. Use enough foil to fold up
sides so the strawberry juice does not escape. Roast in oven until they start to caramelize,
about 15 minutes.
Add remaining ingredients to a medium sized saucepan and bring to a boil. Add roasted
strawberries and juice. Reduce the heat and simmer for 15 minutes. Remove from heat and let
cool for about 20 minutes. Add the cilantro and puree in a food processor or blender. Serve as a
dipping sauce or use as a coating for meatballs, kielbasa, or chicken wings!
Store any unused sauce in the refrigerator.

Originally posted at Grumpy’s Honeybunch.

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