Rinse 2 cups of ripe strawberries and 1-2 jalapenos under cold water. Remove tops from strawberries and roughly chop them. Chop jalapenos, removing seeds if desired.

In a food processor, combine chopped strawberries, jalapenos, 1 chopped onion, and 2-3 cloves of peeled garlic. Pulse until fine puree.

Transfer puree to a pot, adding 1 cup of bourbon, 1/2 cup of apple cider vinegar, 1/2 cup brown sugar, and 1 teaspoon salt. Mix well.

Place pot over medium-high heat, stirring occasionally until boiling for about 5-7 minutes.

Reduce heat to low and simmer uncovered for at least 30 minutes, stirring every 5-10 minutes, until thickened.

While sauce simmers, sterilize canning jars in boiling water for about 10 minutes.

Ladle thickened sauce into sterilized jars, leaving 1/4 inch headspace.

Wipe jar rims and seal with lids. Process jars in boiling water bath for 15 minutes.

Remove jars from water and cool upright for 24 hours.