This Strawberry Jalapeno Salsa is really really good ~ juicy strawberries are tossed with lime, cilantro and finely minced red onion, with the added kick of jalapeño. You can use it on fish, tacos, chicken, meats, or just scoop it up with chips. It’s the perfect spring and summer appetizer!
If you got a barbecue or potluck to go to this is going to be your best friend. It’s distinctive and I bet no one’s had it before. It’s sweet, tangy, and spicy ~ it’s got it all going on. Strawberries are at their peak right now, so go for it.
A great salsa has the power to transform a ho-hum meal into something really special. I like to think outside the box as often as I can and come up with combinations I don’t see at the supermarket. It really does seem, with a few exceptions (hello bananas) that most fruits make amazing salsas. It shouldn’t surprise you because, technically, even the tomato is a fruit. So far some of my favorites have been PINEAPPLE SALSA, APRICOT SALSA and CANTALOUPE SALSA, but MANGO and CITRUS SALSA salsas will always be my favorite favorites. If you love salsa as much as I do, try some of these others, and then come up with some of your own!
There’s no need to get persnickety about precise measurements with this strawberry jalapeno salsa because, really, you can just chop, drop, and taste as you go. These are just rough guidelines to help get you started.
TIP: Remember, your salsa will only be as good as your strawberries ~ use red ripe berries and your results will be incredible.
- 15-20 strawberries, hulled and chopped into a very small, even dice
- 1/3 medium red onion, finely minced
- handful of cilantro, well rinsed and finely chopped
- 1 Jalapeño pepper, finely minced, seeds and all. (leave the seeds out for less heat)
- juice of 1 lime
- fresh cracked black pepper
- Mix everything in a bowl. Taste the salsa and adjust any of the ingredients to your taste.
- Chill until ready to serve.
- Don’t make this much more than an hour or so before serving. Like all salsas, it will wilt and the fruit will get a little mushy. An hour is the optimal amount of time for the flavors to meld and the juices to start flowing. Longer than that and the salsa will slowly start to lose its fresh appearance.
- If you plan to serve your salsa with chips, make sure to chop your berries fairly small.