Recipe From: The Fire Hub
4 cups strawberries, hulled and halved
1/2 cup ketchup
2 tbsp maple syrup
2 tbsp strawberry jam
2 tbsp balsamic vinegar
2 tbsp soy sauce
1 chipotle chili in adobo, chopped
1 tbsp garlic, minced
1 tbsp ginger, minced
1 tsp worcestershire sauce
1 tsp dijon mustard
2 tbsp cilantro, chopped
Place strawberries in a single layer on a baking pan, lined with foil and folded up on the sides to collect the juices. Roast in a pre-heated oven for 15 to 20 minutes until they start to caramelize.
Bring everything except the cilantro to a boil, then reduce the heat and simmer for 15 minutes.
Remove from heat, mix in cilantro, and puree in a food processor, blender, or using an immersion blender.
!Thanks for visiting our website. You're using a very old browser and it's preventing this website from displaying correctly. To view this website, please upgrade your browser.