草莓黑巴薩米克醋

I tossed a splash of this into my salad dressing and the strawberry flavor really popped without being too sweet, and it glazes grilled chicken beautifully too.

The deep berry sweetness cuts through the vinegar’s tang just right, and it makes a killer glaze when I reduce it with a little honey. I’ve already gone through half the bottle in two weeks, mostly on salads and roasted fruit. Definitely worth grabbing another before strawberry season wraps up.

I’ve been drizzling this on fresh strawberries for a new twist, and the syrupy texture really sticks to the fruit. It’s a bit sweeter than I expected, so I dial back the sugar in dressings, but the deep flavor is worth it.