1 1/2lbstrawberries, hulls removed and cut in quarters
3/4cupapple cider vinegar
1/2cupraw sugar (or substitute brown sugar)
2Tbsp sorghum syrup (I didn't have this so I used molasses)
1tspfresh cracked black pepper
6clovesgarlic, thinly sliced (I crushed them)
1serrano chile (you can use jalapeño)
Heat the oil in a medium to large heavy bottomed saucepan and saute the onion for about 5 minutes until it softens and starts to turn golden. Remove from the burner and add the rum, stirring for 2 minutes (off the heat) Add the strawberries and cook over medium high heat, stirring often, for 5 minutes or until the strawberries have become soft.
Add the vinegar, sugar, ketchup, Worcestershire sauce, oil, syrup (or molasses,) salt, pepper, garlic, bay leaves, and chile. Cook for about 15 minutes or until thickened and coats the back of your spoon.
Remove the bay leaves and process the sauce with an immersion blender until smooth. Move the blender around to get all the lumps. Be extra careful as the mixture is very hot and can splatter.
Ladle the sauce into jars and let cool before refrigerating. Michael says it will last 2 weeks, but ours lasted up to a month or more.