Customize this recipe with AI:

Strawberry Salsa

The final dish
Total Time
10 minutes
Prep Time
10 mins
Rating
5 out of 5 stars
(18)

Ingredients

4 servings
  • Juice and zest from 1 medium lime
  • 1 ½ teaspoons 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)
  • ½ small red onion, chopped
  • ½ cup chopped fresh cilantro
  • Freshly ground black pepper, to taste
  • Chips for serving
BeginnerVegetarianDinner PartiesHealthy
How would you rate this recipe?

Preparation

Step 1

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 needed (you might like a little more lime for acidity, honey for sweetness, or salt if it’s just not quite right yet).

Step 2

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.

Step 3

Save recipe for the next time?

Chef's notes

Recipe minimally adapted, with permission, from Dishing Up the Dirt by Andrea Bemis.
Why buy organic? Strawberries are at the top of the dirty dozen list and jalapeños are also of concern. Citrus zest can be contaminated with pesticides so I always try to use organic citrus when zest is involved.
Make it vegan:
Use maple syrup instead of honey.
Andrea’s tip:
“When chopping fresh herbs like cilantro, dill, and parsley, there’s no need to separate the leaves from the tender stems—chop everything! The stems offer a lot of flavor and texture. If the herb has a woody stem, like rosemary or thyme, gently remove the leaves before chopping.”
Paste URL of your favorite recipe to get it ad free:

Explore similar recipes