Strawberry Salsa
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
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Preparation
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.”