Description
A delightful combination of sweet strawberries and spicy jalapeños, perfect for spreading on toast or as a topping for meats.
Ingredients
Scale
- 2 cups fresh strawberries, hulled and sliced
- 1 cup fresh jalapeños, sliced into rings
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon red pepper flakes, optional
Instructions
- Prep the fruit and peppers: Rinse the strawberries and jalapeños. Hull and slice the strawberries; cut the jalapeños into rings. Remove some seeds if you prefer less heat.
- Make the syrup: In a saucepan, whisk together the sugar, apple cider vinegar, water, lemon juice, garlic powder, onion powder, salt, and red pepper flakes if using. Bring to a simmer and stir until the sugar dissolves completely.
- Simmer the jalapeños: Add the jalapeño rings and simmer for about 4–5 minutes, so they soften slightly and absorb the syrup.
- Add strawberries: Fold in the strawberries and cook for another 4–6 minutes over low to medium heat. Stir gently so the berries soften but don’t completely fall apart.
- Reduce slightly: Allow the mixture to simmer until glossy and a little syrupy; it should not be too thick in the pan since it thickens more as it cools.
- Jar it: Transfer the hot mixture into a clean glass jar. Let it cool, then refrigerate.
Notes
- Adjust the level of jalapeños to control the spiciness.
- This can be used as a condiment for grilled meats or a topping for cheese.
- Store in the refrigerator for up to two weeks.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 15mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg