Preparation

• In a large Dutch oven or other heavy-duty pot, heat the canola oil over medium-high heat. Add the onion and cook, stirring often, until softened and just beginning to turn golden, about 5 minutes. Remove from the heat. Add the rum and cook, scraping up any bits on the bottom of the pan, 2 minutes. Add the strawberries and cook, stirring occasionally, until tender, about 5 minutes.
• 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.