Ingredients
For the Strawberries
- 2 cups fresh strawberries, hulled and sliced
- 3 to 4 fresh jalapeños, thinly sliced
- 1 small red bell pepper, thinly sliced
For the Syrup
- 1 cup apple cider vinegar
- 1 cup granulated sugar
- 1/2 cup honey
- 3 garlic cloves, thinly sliced
- 1 teaspoon mustard seeds
- 1/2 teaspoon whole black peppercorns
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
You will also need clean glass jars with tight-fitting lids.
Instructions
Follow these steps for a glossy, balanced sweet-heat topping.
Wash and prepare the strawberries, jalapeños, and red bell pepper. Hull the strawberries and slice them into even pieces. Slice the jalapeños and bell pepper into thin slices. Consider wearing gloves when handling the jalapeños.
In a medium saucepan, combine the apple cider vinegar, sugar, honey, garlic, mustard seeds, black peppercorns, red pepper flakes, and salt.
Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves and the syrup becomes smooth. The honey should be fully incorporated, with no gritty sugar at the bottom of the pan.
Add the sliced jalapeños and red bell pepper. Simmer for 5 to 7 minutes, until the peppers begin to soften and turn glossy.
Gently fold in the sliced strawberries and simmer for another 3 to 5 minutes. Avoid overcooking so the strawberries retain some texture. They should be tender but still recognizable, not mushy.
Remove the pan from the heat and let the mixture cool slightly. The syrup will thicken a little as it cools.
Transfer the strawberry jalapeño mixture and syrup into clean glass jars. Make sure the fruit and peppers are covered with syrup.
Allow the jars to cool completely, then seal and refrigerate.
Chill for at least 24 hours before serving to allow the flavors to develop. The heat, sweetness, and tang meld together as the jar rests.
Spoon over cream cheese, burgers, tacos, grilled meats, biscuits, or a cheese board for a sweet, spicy, glossy finish.