Start by rinsing the fresh strawberries under cool water to remove any dirt or debris. Remove the green stems and any mushy spots. Set them aside to dry slightly.

In a food processor, combine the prepared strawberries, chopped onions, and jalapenos. Blend the mixture until smooth, or pulse to leave small chunks.

Transfer the pureed mixture to a large pot and add in apple cider vinegar, sugar, and bourbon. Stir to combine thoroughly.

Place the pot over medium-high heat and bring the sauce to a gentle boil. Then reduce heat to medium-low and simmer uncovered for about 30 minutes, stirring occasionally.

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

Ladle the hot sauce into prepared jars, leaving about 1/4 inch of headspace at the top.

Wipe the rims of the jars to remove any residue and seal the lids tightly.

Process the sealed jars in a boiling water bath for 15 minutes to preserve the sauce.

Remove jars from the boiling water bath and let them cool undisturbed for 24 hours.