Ingredients

The following ingredients have 4 Servings
  • 2 cups strawberries (hulled and halved)
  • 2 cups fresh peaches (halved and pitted)
  • 1/2 cup ketchup
  • 2 tablespoons maple syrup
  • 2 tablespoons strawberry preserves
  • 2 tablespoons peach preserves
  • 2 tablespoons balsamic vinegar
  • 1 chipotle chili in adobo (chopped)
  • 1 tablespoon garlic (minced)
  • 1 tablespoon ground ginger (grated)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Scant 1 tablespoon olive oil
  • 1/3 cup onion (minced)

Instruction

  • Preheat the grill to approximately 425-degrees F. Wrap a small tray with tinfoil and spray lightly with cooking spray. Add the prepared strawberries and cook over indirect heat on the grill until the strawberries begin to caramelize, about 3 minutes. You may want to stir and cook 1-2 minutes more.
  • Spray the grill over direct heat. Brush the peaches with olive oil for good measure and place the peach halves on. Grill 3-4 minutes per side, then remove and let cool so they can be handled.
  • Over medium high heat, add the olive oil to a small saucepan. Cook the onions until tender, about 4-5 minutes. Add the ketchup, maple syrup, strawberry and peach preserves, balsamic vinegar, chipotle in adobo, garlic, ginger, and Dijon mustard. Whisk to combine.
  • Remove the skins from the peaches and roughly chop them. To the sauce pot, add the strawberries and peaches. Bring to a boil then reduce heat and simmer 5-6 minutes.
  • Use an immersion blender to puree the mixture. Use as a marinade or serve on the side for dipping.