Preheat the oven to 350 degrees F.

Line a baking sheet with parchment paper.

Halve the jalapeños. Remove the seeds and ribs.

Place the halves on the prepared baking sheet and brush with 1 tablespoon of olive oil.

Place in oven and roast for 30 minutes.

Remove and when the peppers are cool enough to handle, dice them into little pieces.

Peel and dice the onion.

Wash the strawberries and pat dry. Cut off the stems and dice the strawberries in small pieces.

Heat the remaining teaspoon of olive oil in a skillet.

Add the onion and cook, stirring occasionally until the onion pieces become transparent.

Add the strawberry pieces and mix to combine. Sprinkle the sugar over the top of the mixture, stir to combine.

Stir in the roasted jalapeño pieces.

Bring to a boil. Lower the heat and simmer for 15 minutes.

Stir in the vinegar and cook for another 3-5 minutes.

Season with kosher salt and freshly ground pepper.

Remove from heat let cool completely.

Serve immediately or transfer to a lidded jar and place in the refrigerator until ready to serve.