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 orMeadowbrook 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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