Kenna Jo created this recipe "to use a surplus of strawberries." She said it "brings a fresh and sweet take on traditional barbeque sauce." It's fantastic over pork or chicken, and it also makes a great sauce to serve with corn bread. Kenna Jo calls that "Strawberry BBQ Shortcake."
Recipe information
Yield
Makes about 5 cups
Ingredients
4 cups strawberries, chopped
1/2 cup chili sauce
1/4 cup apple cider vinegar
3 cloves garlic, minced
Preparation
In a large saucepan over medium heat, combine half of the strawberries, the chili sauce, vinegar, and garlic. Bring the mixture to a boil and simmer for 20 minutes to thicken. Add the remaining strawberries and cook just until heated through.
From The Kansas City Barbeque Society Cookbook: 25th Anniversary Edition by Ardie A. Davis, Chef Paul Kirk, and Carolyn Wells. Copyright © 2010 by the Kansas City Barbeque Society. Published by Andrews McMeel Publishing, LLC.
