4 cups strawberries, hulled (if they are large cut them in half)
    1/2 cup ketchup
    2 tablespoons maple syrup
    2 tablespoons strawberry preserves/jam
    2 tablespoons balsamic vinegar
    2 tablespoons soy sauce
    1 chipotle chili in adobo, chopped
    1 tablespoon garlic, grated
    1 tablespoon ginger, grated
    1 teaspoon Worcestershire sauce
    1 teaspoon dijon mustard
    2 tablespoons cilantro, chopped


Place the strawberries in a single layer on a baking pan lined with foil folded up on the sides to capture the juices and roast in a preheated 425F oven until they start to caramelize, about 15-20 minutes. Bring everything except the cilantro to a boil, reduce the heat, simmer for 15 minutes, remove from heat, mix in the cilantro and puree in a food processor or blender or using an immersion blender.