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!
- 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
- 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.