Preparation

• 在大型荷兰烤箱或其他重型锅中，用中火加热菜籽油。加入洋葱并煮熟，经常搅拌，直到变软，刚开始变成金色，大约5分钟。从火上移开。加入朗姆酒并煮熟，将锅底底部的所有碎片刮住2分钟。加入草莓并煮熟，偶尔搅拌，直到嫩约5分钟。
• Lower the heat to medium. Add the vinegar, sugar, ketchup, Worcestershire, garlic, bay leaves, olive oil, syrup, salt, pepper, and serrano, and cook, stirring frequently, until the mixture reduces slightly and is thick enough to coat a spoon, about 25 minutes.
• Remove and discard the bay leaves. Process the sauce until smooth using an immersion or stand blender, scraping down the saucepan or blender once or twice, about 1 minute. (If using a stand blender, remove the center of the blender lid to allow steam to escape and to prevent overflow; place a folded towel over the opening to prevent splashing.)
• Let sit for 30 minutes for the flavors to meld. Store the sauce in an airtight container in the refrigerator for up to 2 weeks.