*you can use this sauce in many other BBQ favorites, like these Strawberry Ancho BBQ Ribs!
Heat a large saute pan over medium/high heat.
Add 2 T canola oil and the dried ancho chiles, stir for 1 minute to soften chiles.
Add quartered strawberries and stir to combine, cook for 3 minutes while stirring every 30 seconds.
Add the red wine vinegar and molasses, stir to combine, then simmer for 30 minutes, stirring every 10 minutes.
Remove from pan into a blender, add 1 tsp kosher salt, the juice of one lemon, and blend until smooth.
Strain through a fine mesh strainer (gives a smooth consistency, but not a must if you don’t have).
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