Ingredients

2 cups fresh strawberries (hulled and quartered, about 1 lb)

1 tbsp olive oil

1/2 cup red onion (finely diced)

2 cloves garlic (minced)

2 tbsp tomato paste

1/2 cup apple cider vinegar

1/2 cup brown sugar (packed)

1 tbsp Worcestershire sauce

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp cayenne pepper (or to taste)

1/2 tsp salt (or to taste)

1/4 tsp black pepper (freshly ground, or to taste)

1/4 cup water (if needed for thinning)

Instructions

Step 1: Wash, hull, and quarter the fresh strawberries. Set them aside for later use.

Step 2: In a large saucepan, heat olive oil over medium heat. Add the finely diced red onion and cook for 5–7 minutes until softened and translucent.

Step 3: Add the minced garlic to the pan and cook for another minute until fragrant, taking care not to burn it.

Step 4: Stir in the tomato paste and cook for 1–2 minutes, stirring constantly to deepen its flavor.

Step 5: Add the prepared strawberries, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to the saucepan. Stir everything until well combined.

Step 6: Bring the mixture to a gentle simmer, then reduce the heat to low. Partially cover and let it simmer for 30–35 minutes, stirring occasionally, until the strawberries have broken down and the sauce has thickened.

Step 7: Remove the saucepan from the heat carefully. Use an immersion blender to blend the sauce directly in the pot until smooth. Alternatively, transfer the sauce to a blender, vent the lid to release steam, and blend until smooth.

Step 8: Taste the sauce and adjust seasoning with salt, pepper, or cayenne if needed. If the sauce is too thick, stir in a tablespoon or two of water to reach your desired consistency.

Step 9: Allow the sauce to cool completely before transferring it to an airtight jar or container.

Tips & Variations

For a smoky depth, try adding a splash of liquid smoke or use smoked sea salt instead of regular salt.

If fresh strawberries aren’t available, frozen strawberries can be used—just thaw and drain excess liquid before cooking.

For extra heat, increase the cayenne pepper or add a pinch of chipotle powder.

This sauce pairs beautifully with grilled chicken, pork, or as a dipping sauce for fries and veggies.

FAQs

Can I make this sauce ahead of time?

Yes, this sauce actually tastes better after resting for a day as the flavors meld. Just store it in the refrigerator and warm before serving.

Is this sauce suitable for vegetarians or vegans?

Yes, except for the Worcestershire sauce which traditionally contains anchovies. Use a vegan Worcestershire sauce alternative to make this recipe fully vegan.