Had a discussion with colleagues last week about the importance of distinctive condiments (one of us admitted he keeps five kinds of mustard at hand at all times)—

This strawberry ketchup from Le Gamin Truck needs to be at hand in my kitchen.

I’m guessing strawberries sub in for tomatoes, a strong hit of reduced balsamic, then the usual worchestire, onions, maybe one roasted chile, all passed through a food mill or blended (the seeds were unobtrusive).

Thoughts for how I can make this?