From Taste of Nova Scotia
Chef Ray Bear’s Strawberry BBQ sauce is bound to inspire creative grilling this summer. As seen on this CTV Morning Live segment, it’s super easy and you probably already have most of the ingredients in your kitchen!
Ingredients
| 4 cups | Nova Scotia strawberries, hulled and halved (we suggest: Stirling Fruit Farms, Masstown Market, Noggins Corner Farm Market or your local Farmers’ Market) |
| 6 strips | double smoked bacon (we suggest: Pork Shop or Meadowbrook Meat Market) |
| 1/2 cup | ketchup |
| 2 tbsp | brown sugar |
| 2 tbsp | strawberry jam |
| 2 tbsp | balsamic vinegar |
| 2 tbsp | soya sauce |
| 1 | chipotle chili, rehydrated |
| 1 tsp | tamarind puree |
| 1 tsp | smoked paprika |
| 1 tbsp | garlic, minced |
| 1 tbsp | ginger, minced |
| 1 tsp | worcestershire sauce |
| 1 tsp | dijon mustard |
| 2 tbsp | cilantro, chopped |
Directions
- Place half the strawberries in a single layer on a baking pan lined with foil folded up on the sides to capture the juices. Roast them in a preheated 425º oven until they start to caramelize, about 15-20 minutes.
- Bring everything except the second half of strawberries and cilantro to a boil, reduce the heat, simmer for 15 minutes.
- Remove from heat, mix in the remainder of the strawberries and the cilantro and puree in blender.
- Serve immediately and enjoy!CONTEST: Win with Nova Scotia Strawberries
Recipe provided by: Chef Ray Bear, Scanway Catering
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