Strawberry hot sauce is a tasty mix of sweet strawberries and spicy peppers. You can make it just how you like it, with the right amount of sweetness and heat. Making your own lets you create a sauce that’s perfect for you, adding a special touch to your cooking.
Ingredients Notes
Strawberries: Use fresh, ripe strawberries for the sweetest and most flavorful results. Frozen strawberries work too but may yield a slightly less flavor and texture.Trim the green tops and tough cores to ensure the sauce is smooth and free of fibrous bits.
Hot Peppers: The choice of pepper determines the heat level. Habaneros bring intense heat with a fruity note, jalapeños are milder, and Scotch Bonnets add a tropical spice. For less heat, remove the seeds and membrane. If you love spicy food, keep them intact.
Garlic: Smash and slice it to release more flavor during fermentation or cooking.
Butter: If you’re vegan or dairy-free, substitute with a neutral oil like avocado oil or omit it altogether.
Balsamic Vinegar: Aged balsamic works best, but apple cider vinegar is a good substitute.
Maple Syrup (Optional): Use honey or agave syrup as alternatives.
How I Made Strawberry Hot Sauce
To begin, I prepped the ingredients. I smashed garlic cloves and sliced them to release their flavorful oils. I also sliced hot peppers in half, removing the seeds and membrane where most heat resides. Meanwhile, I trimmed the green tops from strawberries and cut them lengthwise to take out any tough cores.
Next up was the fermentation process. I placed the prepped garlic, peppers, berries and sliced onion into a large jar. Then I created a brine by combining water and fine sea salt at a 5% concentration. This mixture would aid fermentation and impart tanginess. I poured the brine over the jar’s contents, ensuring full submersion. Sealing the jar tightly, I let it ferment for about two weeks to develop flavor.
After that time, I strained the softened fruits and veggies through a sieve, reserving the brine. I blended these items along with white wine vinegar, lime juice and a splash of brine until smooth. Then I added some olive oil to thicken and mellow the sauce.
Finally, I tasted and adjusted seasoning as needed. Pleased with the results, I bottled my homemade strawberry hot sauce for keeping or serving with dishes. The unique sweet-heat flavors were worth the wait!
Pro Tips (With Personal Insights)
Choose the Right Peppers If you’re new to spicy foods, start with milder peppers like jalapeños. For a bold kick, habaneros are a fantastic choice. The fruity heat of Scotch Bonnets complements the strawberries beautifully.
Why this matters: The pepper choice drastically affects the final flavor. A too-spicy sauce might overpower the sweetness of strawberries.
Fermentation Adds Depth While optional, fermenting the ingredients develops a complex flavor that takes the sauce to the next level.
Why this matters: Fermentation creates natural umami and enhances the balance between sweet and spicy.
Control the Sweetness Strawberries can vary in sweetness. Taste your sauce before blending and adjust with maple syrup or vinegar as needed.
Why this matters: A well-balanced sauce is neither too sweet nor too sour.
Blend for Smoothness Blend the sauce thoroughly for a silky texture. Strain if you prefer a completely smooth sauce.
Why this matters: A smoother consistency ensures the sauce pairs well with a variety of dishes.
Don’t Skip the Balsamic Vinegar The acidity and complexity of balsamic vinegar beautifully enhance the strawberries’ natural flavor.
Why this matters: It prevents the sauce from tasting overly sweet or flat.
Storage Instructions
Refrigeration Store in an airtight container or bottle in the refrigerator for up to 2 weeks.
Freezing Freeze in small portions using an ice cube tray. Once frozen, transfer to a freezer bag and store for up to 3 months. Thaw as needed.
Sterilization for Longer Shelf Life If properly sterilized and sealed, the sauce can be stored in a cool, dark pantry for up to 6 months. Refrigerate after opening.
Some Tasty Ways to Use Strawberry Hot Sauce
Pairings
- Drizzle it over brie or goat cheese for sweet heat.
- Surprisingly, it also makes a fruity-spicy ice cream topping!
Fried Foods
- The sauce pairs wonderfully with onion rings, chicken, or pork chops.
Marinades
- Use it to marinate beef, pork or poultry for infused flavor baking.
Dipping Sauces
- Serve as an accompaniment to wings, fries or veggies.
Sandwiches
- Spread some on sandwiches or wraps for lunchtime zest.
Creative Cooking
- Drizzle on pizza for an original twist on toppings.
- Incorporate into grain bowls or salads for depth and spark.
- Substitute in BBQ sauce for fruit-spicy grilled meats.
More Strawberry Recipes
Strawberry Hot Sauce
Equipment
- Large jar with lid
- Sieve
- Blender
- Bottles for storing
Ingredients
- 1 hot pepper
- 1 1/4 cups strawberry preserves
- 4-5 cloves garlic
- 1 tsp red pepper
- 1 and 1/3 tbs balsamic vinegar
- 1 red onion sliced
- other seasonings like salt
Instructions
- Smash and slice the garlic cloves. Halve the hot peppers, remove the seeds and membrane. Trim and slice the green tops from the strawberries, then cut them lengthwise to remove any tough cores.
- Place the prepped garlic, hot peppers, strawberries, and onion slices into a large jar. Create a brine by combining water and fine sea salt at a 5% concentration. Pour the brine over the jar's contents, ensuring everything is fully submerged. Seal the jar tightly and let it ferment for about two weeks to develop flavor.
- Strain the softened fruits and vegetables through a sieve, reserving the brine.
- In a blender, combine the strained fruits and vegetables with white wine vinegar, lime juice, and a splash of the reserved brine. Blend until smooth.
- Add olive oil to the blended mixture to thicken and mellow the sauce. Taste and adjust seasoning as needed.
- Pour the homemade strawberry hot sauce into bottles for storing or serving with dishes. The unique sweet-heat flavors are worth the wait!