Sweet and spicy flavors come together deliciously with this 4-ingredient strawberry jalapeno compote. It’s perfect for spreading on toast, atop cream cheese, or drizzling over your favorite desserts.
The Perfect Sweet & Spicy Combination
While I love a fresh sweet strawberry, there’s something so much extra about pairing it with some heat from a jalapeno. This compote is perfect on toast and bagels but spread this over cream cheese and you have one amazing spread!
And don’t even get me started on spooning this over vanilla ice cream! I became so obsessed with this combination!
Grab Your Ingredients
This recipe calls for 4 ingredients, but you could omit the butter if you’re vegan.
- Strawberries
- Jalapeno – I used one but you can add half or double it
- Granulated Sugar
- Butter – this is optional
Let’s Make Strawberry Jalapeno Compote
If you recall my post on how to easily de-seed a jalapeno, you saw just how easily it is to core and remove the seeds. Well that same Coring Tool works perfectly on strawberries too!
- Remove the stem and core from the strawberries and chop into smaller pieces.
- Do the same for the jalapenos except mince them up.
- Add the berries and peppers to a sauce pan along with the granulated sugar.
- Give it a mix just to combine.
Heat Up The Mixture
- Place the saucepan over medium-high heat and bring it just to a bubble.
- Once the mixture starts to bubble and foam up, add in the butter giving it a stir to incorporate.
Chef’s Tip: The Purpose of Butter
Just like making pie filling or jams, fruits will produce foam as it reduces. The butter helps curb the foam and makes it easier to scoop up. It’s not necessary as you could spoon off the foam but I’ve always done it and I do find it is easier to add the butter than not.
Naturally if you’re vegan then simply omit.
- Using a ladle or spoon, skim off the foam and discard.
- Cook for about 10 minutes, take a masher and start to mash up the strawberries into the size pieces you’d like. Continue cooking for another 5-10 minutes or until the mixture is slightly thickened. For a thicker compote, see the recipe card.
- Once cooled, transfer to a jar or bowl that you can cover once cooled. Once cooled, cover it and place it in the fridge.
Recipe Substitutions & Additions
With this recipe, it’s pretty forgiving as long as you keep the measurements the same when it comes to the amount of fruit to the amount of sugar.
- Fruit – blueberries, raspberries, black berries or even peaches
- Peppers – habanero (these are hotter than jalapenos), hatch chiles, poblanos all work
Ways To Serve Strawberry Jalapeno Compote
The beauty of this compote is you can go both the sweet and savory routes.
- Toast/Bagel – this on toast or a warm bagel is amazing
- Grazing Board – this is so amazing on a grazing board with assorted meats, cheeses, crackers, and crostini
- Cream cheese – this atop room temp or smoked cream cheese is amazing
- Sandwich – Monte Cristo, Turkey & Smoked Gouda, burger topping
Easy Sweet & Spicy Strawberry Jalapeno Compote
Sweet and spicy flavors come together deliciously with this strawberry jalapeno compote. It’s perfect for spreading on toast, atop cream cheese, or drizzling over your favorite desserts.
- Prep Time: 5 minutes
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 1 pint jar
- Category: fruit topping, compote, waffle topping, fruit dip, cake filling, pastry filling
- Method: stovetop
- Cuisine: fruit topping, compote, waffle topping, fruit dip, cake filling, pastry filling
Ingredients
- 6 cups chopped strawberries
- 1 large jalapeno, deseeded and minced
- 3/4 cup granulated sugar
- 1/2 teaspoon butter, unsalted *optional
Instructions
- In a medium saucepan over medium-high heat, add the strawberries, minced jalapeno, and granulated sugar. Give it a gentle stir. When the mixture starts to bubble around the edges, turn the heat to low, stirring often. The mixture will start to bubble more and foam up. When it starts to foam, add in the 1/2 teaspoon of butter and stir in.
- Cook for about 10 minutes, take a masher and start to mash up the strawberries into the size pieces you’d like. Continue cooking for another 5-10 minutes or until the mixture is slightly thickened or cook another 10-15 minutes for a thicker compote. If you want a thicker compote, cook it until you can run a spatula through it the line mixture stays separated and just barely starts to melt back together.
- Transfer to a jar or bowl that you can cover once cooled. Once cooled, cover it and place it in the fridge.
Leave a Reply