Summer is on its way in the USA and along with it, grilling season! Strawberry-tomato barbecue sauce is a fun twist on a classic condiment in any cookout.

Barbecue sauce can be tangy or sweet, savory or spicy. Many people have strong opinions on their preferred BBQ; I am not one of those people. I like trying many new flavors and a wide variety of classic sauces. This is somewhere in between — a tomato-and vinegar sweet sauce, with a delightful twist of strawberry and spice. I hope you’ll give it a try. 

How to use this sauce

Strawberry barbecue sauce has a bright, fruity flavor and tang. I like the sweet-spicy combination and the complex, subtle flavors. It’s also an easy recipe that doesn’t take long on the stove, which is excellent as the days heat up. 

I recommend this sauce with grilled chicken, zucchini, onions, asparagus, salmon, pineapple, peaches, and bell peppers — firm-fleshed foods whose flavors complement but do not overwhelm the strawberry taste. Add sauce toward the end of cooking to avoid burning. Be sure to keep a bit aside for dipping if you like!

Storing this sauce

This recipe can be doubled and part of it frozen. If you make it this weekend, the frozen sauce should be good through the beginning of August. If you’d like the sauce later in the year, I suggest freezing the berries and canning or freezing the tomatoes, then making the sauce fresh when you need it.

Also – if you store the sauce, be sure to only use a clean utensil to remove it from the jar. This will help avoid mold and help the sauce keep longer.

Strawberry BBQ Sauce

2 Tbsp avocado oil or butter
1–2 shallots, minced
4 cups fresh strawberries, hulled and halved, OR 4 cups frozen strawberries 
1, 14-oz can diced tomatoes OR 14-oz frozen tomatoes
scant ½ c. balsamic vinegar
2–4 chilies de arbol, whole
2 Tbsp tomato paste
1–2 tsp Kosher salt, divided
2 Tbsp–1/2 cup brown sugar (to taste)
2 Tbsp Worcestershire sauce
½ tsp fresh cracked white or black pepper
2 Tbsp honey (for plant-based, use dandelion honey, brown sugar, or maple syrup)
2 tsp garlic powder 
1 ½ tsp smoked paprika
½–1 tsp mustard powder (to taste)
2–4 dashes of liquid smoke (preferred flavor; I like hickory)
Cayenne to taste, if you like

Instructions

If using frozen whole tomatoes: Thaw tomatoes or heat over low heat with a splash of water. Frozen diced tomatoes and frozen berries can skip this step, as they will thaw as they cook. Large whole tomatoes need to be thawed through before starting the sauce, to make sure they cook through without other ingredients burning.

1. Put oil in a pot and heat over medium-high until shimmery (if using butter, heat til it foams). Add minced shallot and cook til translucent, about 2 minutes. Add the thawed or canned tomatoes and the strawberries. Finally, add 1 tsp salt. Heat, stirring, until the strawberries are cooked — you should be able to smash them easily.
2. Blend until smooth, either with an immersion blender (preferred) or in batches a traditional blender.
3. Return to pot. Add remaining ingredients except for cayenne and 1 tsp salt. I suggest only adding part of the sugar, then adjusting to taste, as the sauce gets sweeter as it cooks.
4. Simmer for 15–20 minutes or until thickened, stirring frequently and scraping the bottom of the pan so it doesn’t burn. The sauce will thicken slightly as it cools.
5. Taste frequently. Cook until the vinegary bite is gone and the sauce is tangy and smooth. Spice to taste, adjust seasonings as needed. Remove chilies de arbol and serve.

Can be frozen in a freezer-safe container for up to two months.