Strawberry salsa is a lovely early summer delight before ripe tomatoes are in season. You'll be amazed at how well strawberries substitute for tomatoes while adding their own scent and flavor, enhanced by citrus juice. This salsa has plenty of colorful chopped bell peppers in red, yellow, and green to brighten the dish.
Serve the strawberry salsa with grilled fish, shrimp, or chicken or as an appetizer with toasted pita triangles or tortilla chips.
No sugar is added, so only the sweetness natural to the berries, orange juice, and peppers comes through. It has a touch of spiciness from a jalapeno pepper. This is a great way to use strawberries from your garden, although they might be out of sync with the season for peppers. If you grow everbearing varieties of strawberries you'll have both fresh later in the summer.
Recipe reprinted with permission from Nicole Routhier's Fruit Cookbook by Nicole Routhier (Workman Publishing).
- 1/2 medium red onion (thinly sliced)
- 1 jalapeno pepper (minced)
- 1/2 red bell pepper (stemmed, seeded, and julienned)
- 1/2 yellow bell pepper (stemmed, seeded, and julienned)
- 1/2 green bell pepper (stemmed, seeded, and julienned)
- 1/4 cup fresh cilantro leaves (
- finely shredded)
- 1/2 pint (1 cup) fresh strawberries (hulled and sliced)
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- Dash Salt
Place the red onions, jalapeno pepper, bell peppers, cilantro, strawberries, orange juice, lime juice, olive oil, salt, and pepper in a large mixing bowl, and toss them to combine.
Cover and refrigerate at least 2 hours or up to 4 hours.
Fifteen minutes before serving, remove the salsa from the refrigerator, so it loses some of its chill.
This sweet summery salsa can accompany anything from toasted pita triangles to a cut of grilled fish, shrimp, or chicken. You can also toss the salsa with fresh greens for a great summer salad that won't require additional salad dressing.
It's best to enjoy the salsa immediately or within a day of preparing it. Strawberries tend to turn mushy swiftly in the salsa and it won't have the same texture as it sits for very long, refrigerated or not.
You can vary the heat level of the salsa by using more or less jalapeno pepper. You could also choose a milder chili pepper, such as the poblano or Anaheim chili. Some people don't like the taste of cilantro, so you can choose to leave it out if you are one of those people or you are serving them. You can always have some chopped on the side to add, so each of your guests has a choice.