Strawberry mole barbecue sauce - like a boss

Strong, spicy, overtones of chocolate, with strawberry flavors before the heat kicks in.

Yields about 1/2-2/3 cup sauce:

1/3 cup apple cider vinegar
3 Tbs mustard (not yellow.  Seriously, use something that will put hair on your chest.)
1 jalapeño, finely chopped (keep the seeds.  See above.)
1/3 cup tomato sauce
2 Tbs molasses
1 Tbs brown sugar
4 strawberries, finely chopped
3 Tbs mole poblano paste

Nothing too special on prep for this.  Just mix everything up in a saucepan, heat on medium-low heat until it is near boiling, stirring constantly.  Allow the sauce to come to a very low boil, then remove from heat.  Let sit for several hours or overnight.  Pour through a fine mesh screen or cheesecloth, making sure to press out as much liquid as possible.  Save the pulp for flavoring tofu dishes.

Sauce over pan-fried tofu and red swiss chard with red peppers blanched with garlic and jalapeño