Strawberry Jalapeno Bbq Sauce Food

STRAWBERRY BARBECUE SAUCE BAKED BEANS

Steps:

• Preheat a charcoal or gas grill to medium high. Skewer the strawberries and coat with 2 teaspoons vegetable oil. Grill until lightly charred on all sides, 1 1/2 minutes total.
• Remove the strawberries from the skewers. In a medium saucepan, combine the strawberries, ketchup, jam, balsamic vinegar, molasses, soy sauce, mustard, chile and garlic. Cook over medium-low heat until the strawberries start breaking down, about 15 minutes.
• Preheat the oven to 300 degrees F. Using an immersion blender, blend the strawberry mixture until smooth. Continue to cook until the sauce is reduced by one-third, about 15 minutes.
• In a medium enameled cast-iron skillet or nonreactive Dutch oven, heat the remaining 2 teaspoons vegetable oil. Add the onion and bell pepper and saute until soft, about 4 minutes. Add the pinto beans and 1 1/2 cups of the barbecue sauce (reserving the rest for future use). Put the skillet in the oven and cook until the sauce thickens, about 25 minutes. Transfer to a serving bowl and garnish with the parsley.

BLACKBERRY-JALAPENO BBQ SAUCE

Steps:

• Combine tomato sauce, blackberry jam, jalapeno jelly, brown sugar, mustard, Worcestershire sauce, pepper, vinegar, garlic powder, and liquid smoke in a saucepan over medium-high heat and bring to a simmer. Cook until flavors combine, 3 to 5 minutes.

STRAWBERRY JALAPENO BBQ SAUCE

Steps:

• In a large sauce pot set over medium high heat, cook the onions and garlic until translucent. Add the rest of the ingredients and bring to a boil. Simmer until the sauce thickens. Either in a blender or with an immersion blender, purée the sauce until smooth. Season with salt & pepper and refrigerate.

STRAWBERRIES AND JALAPENOS

Steps:

• Toss strawberries in sugar and refrigerate, covered, for at least 30 minutes but preferably overnight.
• Soak jalapenos in 1 cup water with 2 tablespoons lemon juice for 30 minutes (15 minutes if you want more bite); drain.
• Add jalapenos and remaining 2 tablespoons lemon juice or the optional orange liqueur to the strawberries, toss and let stand 15 minutes.
• Toss in lemon zest right before serving. Spoon over ice cream and serve.
• Keep refrigerated in an airtight container (but allow to come closer to room temperature before serving).

STRAWBERRY JALAPENO SMOKED RIBS

Steps:

• Blend kosher salt, cumin, oregano, minced garlic, chili powder, 1 teaspoon ground black pepper, celery seed, and ground thyme together in a food processor.
• Lay baby back rib slabs and sparerib rack on sheets of aluminum foil. Rub spice mixture all over ribs and fold aluminum foil up around each. Divide apple juice between each foil packet and fold foil edges together to form a seal. Marinate ribs 8 hours to overnight.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place jalapeno peppers, cut-side down, onto the prepared baking sheet.
• Cook jalapeno peppers under the preheated broiler until the skin has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove and discard skins.
• Blend jalapeno peppers, beer, onion, strawberry preserves, barbeque sauce, olive oil, garlic cloves, sea salt, and pinch ground black pepper together in a blender until sauce is smooth. Transfer sauce to a container, cover with a lid, and refrigerate, 8 hours to overnight.
• Preheat oven to 200 degrees F (95 degrees C). Place foil-wrapped ribs in a single layer on baking sheets.
• Cook ribs in the preheated oven for 1 hour. Increase oven to 225 degrees F (110 degrees C) and continue cooking ribs until almost tender, 2 to 3 hours more.
• Preheat smoker to 250 degrees F (120 degrees C).
• Unwrap ribs, discard apple juice, and place ribs directly on the smoker.
• Cook on the preheated smoker until meat surface is slightly dry, 5 to 10 minutes. Continue cooking, brushing sauce on ribs every 15 minutes and turning every 30 minutes, until tender, about 1 hour.

SNAPPY STRAWBERRY JALAPENO SAUCE

Steps:

• In the food processor, pulse preserves and peppers until finely chopped. Pour into 4 half pint jars and store in fridge until ready to serve.
• For Dip: Combine cheeses and spread on serving plate. Top with one cup of sauce and serve with crackers. (I like garlic wheat thins).

SPICY AND SWEET STRAWBERRY BBQ SAUCE

Steps:

• Combine all ingredients in a food processor or blender and puree until smooth.
• Pour the sauce into a jar and chill, covered, until ready to use.