1 tablespoon water
4 tablespoons cider vinegar
4 tablespoons packed brown sugar
pinch salt
1 tablespoon sriracha sauce more if you like it really hot
Place the cut strawberries into a medium saucepan. Add water, vinegar, brown sugar and salt. Simmer over medium heat for 20-25 minutes, stirring occasionally. Add the sriracha sauce to the cooked down strawberries and mash to your desired consistency. Cool the sauce and place in a jar with a tight-fitting lid. Use the sauce on beef, pork and even seafood. Keep refrigerated for up to 10 days.