Directions

1. Heat olive oil in a large saucepan over medium-high heat. Toss in onion and saute for roughly 5 minutes.
2. Toss in garlic and sauté for 60 seconds.
3. Mix in strawberries, chipotles, ketchup, brown sugar, Worcestershire sauce, ground mustard, salt, and pepper. Bring to a boil.
4. Lower heat to medium-low and simmer for 5 minutes.
5. Transfer to a blender and puree until smooth. Return to heat and simmer another 10 minutes.
6. Cool completely and store in an airtight container. Store in the refrigerator for up to 5 days.