Video Transcript

Hi, my name is Chris Antes, personal chef with The Chef 4 U 2 Have! I¡¯m here in beautiful El Cajon. I¡¯m at a Shared Commercial Kitchen, and I¡¯d like to show you how to make a strawberry sauce. That¡¯s one of the great things about here in San Diego ¨C we can get these any time of the year, which is fantastic. And, a lot of them come from the northern part of San Diego, in Carlsbad. So, what I¡¯m going to do for this sauce is use some of these wonderful strawberries. Now, what I like to do is when I get them, as I mentioned, I like to hold them out. Instead of, like, just cutting off the end, I like to stick the tip of the blade and twist it around so it pulls out that leaf and that little bit of a core that¡¯s in there. And, I¡¯ll just kind of chop these into some chunks to put here in the food processor. And, I think that¡¯ll do it. And then, they¡¯re of course nice and naturally sweet, but I¡¯ll add just a little bit of sugar. This is turbinado sugar, or raw cane sugar, and we¡¯re going to add just about a teaspoon in there just to add to the sweetness, not make it overly sweet. Put on the lid, and then we¡¯ll pulse it up really high. We¡¯ll just check it real quick, make sure everything is getting chopped up, and we¡¯ll scrape a little bit down, get it off the sides. And, just a couple more pulses, and voila! It is done. So, we¡¯ll take a little bit of this beautiful strawberry sauce, I¡¯ve got some little bit of sweetbread toast here. Oh yeah, we just pour that right on top, we can give it a little garnish as well. Here¡¯s a beautiful strawberry sauce.