This strawberry salsa recipe is delicious, colorful and easy to make! It's the perfect spring or summer party appetizer. Recipe yields enough salsa for about 4 to 6 snacking portions, although I managed to polish it all off myself in under 24 hours.
10 min
Serves
4
Easy
Mexican
Vegetarian
Gluten Free
Ingredients
- Juice and zest from 1 medium lime
- 1 1/2 tsp honey or maple syrup
- Pinch of fine sea salt
- 1 pint of strawberries, hulled and diced
- 1 jalapeño pepper, seeded and chopped (use a smaller jalapeño for less heat, or leave in some seeds for more heat)
- 1/2 small red onion, chopped
- 1/2 cup chopped fresh cilantro
- Freshly ground black pepper, to taste
- Chips for serving
Preparation
Not specified
Cooking
- In a large bowl, whisk together the lime juice and zest, honey and salt.
- Stir in the strawberries, jalapeño, onion and cilantro.
- Add pepper, to taste, and mix well.
- Adjust the seasonings if need be (you might like a little more lime for acidity, honey for sweetness, or salt if it’s just not quite right yet).
- If your strawberries are nice and juicy, you can serve immediately, with chips.
- My salsa needed some time to marinate before it was juicy and awesome (about 30 minutes should do it).
- Store leftovers in an airtight container in the fridge for up to 3 days.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
