Ingredients
2 pounds strawberries fresh, hulled and rougly chopped
3 tablespoons water
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 pinch salt
1 tablespoon Sriracha
Method
Sources
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RecipeNLG
dataset
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RecipeNLG
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mini mop for basting barbecue — vinegar mop sauce, butter baste
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Iconic chili-garlic sauce — universal hot sauce, marinades, aioli
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Mini mop for basting barbecue — vinegar mop sauce, butter baste
Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Iconic chili-garlic sauce — universal hot sauce, marinades, aioli
Dedicated smoker for hot smoking, barbecue, low-and-slow cooking
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Add the chopped strawberries to the saucepan along with the water. Bring the berries to a simmer over medium/low heat for approximately 15 minutes. Add the cider vinegar, brown sugar and salt. Stir and continue to simmer for an additional 15 minutes to thicken slightly and reduce. Remove from heat and stir in the sriracha. Cool for 10 minutes and then carefully add the BBQ sauce to the glass jar. Cool completely and close with a lid. Keep covered and refrigerated for up to 2 weeks.