1red California chilestem removed and coarsely chopped
1chile de arbolstem removed and coarsely chopped
Purée strawberries, sugar, and chiles in a blender until smooth. Pour puree into a large saucepan. Bring to a boil, lower the heat, and simmer for 20 minutes. Turn off the heat and allow the puree to sit and the flavors to blend.
Strain puree through a fine-mesh sieve back into a clean large heavy saucepan. Add balsamic vinegar.
Place the saucepan with the puree inside over medium-high heat, and bring the purée to a boil, then simmer over medium-low heat, stirring occasionally (more frequently toward end), until thick enough to mound slightly. The puree will have reduced to about 1 to 1 ¼ cups in about 45 minutes to 1 hour. It will also be darker in color.
While the butter is cooking, prepare (get out and make sure they are squeaky clean) the jars you’ll use to store and/or give away the preserves. Transfer cooked fruit butter to clean ready jars.
Makes about 1 to 1 1/2 cups preserves
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