1 kg strawberries, hulled and split in quarters lengthwise
1 jalapeño pepper, cut into 4 pieces (seeds and ribs removed)
150 g sugar
0,250 L fresh juice from 12 lemons
0,750 L cold water
1 kg ice
Combine strawberries, jalepeño slices, sugar, and salt in a medium bowl and toss to coat. Let rest for 30 minutes.
Remove and discard jalapeño slices. Set aside 1 cup of macerated strawberries for garnish. Transfer remaining strawberries and any exuded juices and syrup into a blender. Add lemon juice. Blend on high speed until smooth, about 1 minute. Strain through a fine mesh strainer into a pitcher. Discard solids. Add reserved strawberries and cold water and whisk to combine. Add ice. Serve in ice-filled glasses garnished with a strawberry and a jalapeño slice.