1 1/2 pounds strawberries, hulled and rinsed
2 tablespoons light brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon kosher salt
Puree the strawberries until mostly pureed in a food processor. Pour into a saucepan and stir in remaining ingredients.
Cook, stirring occasionally, until the mixture thickens, about 25 minutes.
Let cool before transferring to a jar. Refrigerate up to a week.