1chipotle chile in adobo sauceplus extra sauce for heat
3green onionsroots removed and roughly chopped
1lemonzested and juiced
1thumb of fresh gingerpeeled and sliced
⅓cuploosely packed cilantro
Preheat the oven to 350°F.
In an oven safe pan, add the strawberries and sliced tomatoes and bake for 30 minutes, or until the strawberries have let out their juice and begun to lightly caramelize.
While you’re roasting the strawberries, lightly sauté the onions and garlic in a small saucepan over medium heat until they are sweating. Stir in the chipotle peppers in adobo sauce and tomato puree and cook until a rusty color, about three minutes.
Add in the remaining ingredients, except the cilantro, and bring to a boil. Reduce the heat to a simmer, stirring occasionally until the sauce thickens enough to coat the back of a spoon and slowly drip off.
Place the cooked ingredients to a blender and blend until smooth and combined. Add in the cilantro and pulse until the cilantro is chopped small. Set aside.