Every Summer, we take fresh Strawberries from Harry’s Berries (the most famous Strawberry farm in America) and dust them gently with Guajillo powder. Then we dehydrate them in the oven until they resemble a sweet, chewy gummy. The result is our legendary Strawberry Snack, which sells out every week until Strawberry season (sadly) ends. They are our most requested product. This Summer, our Kitchen Director Blanca Carreño had a brilliant idea: could we turn our Spicy Strawberry Snack into a sauce? Her vision was to gently cook the Strawberries until they liquified, creating a Summer BBQ sauce — one that could also serve as an umami-rich condiment for just about anything. We made a few samples in the kitchen, and I was amazed by the taste. Blanca concocted a silky, succulent sauce full of heat, sweetness, and tang. She blended the Strawberries with California Wildflower Honey, a splash of Balsamic Vinegar, Lime juice, and Olive Oil. But the secret lies in the spice: single-origin Urfa Chili from Burlap & Barrel, smoky Paprika, and cracked purple Peppercorns — finished with a whisper of smoked Sea Salt. The result is a juicy elixir that gives life to grills, marinades, dressings, ice cream, fruit — and just about everything else.