Strawberry Salsa Recipe
This sweet and spicy salsa uses strawberries in place of tomatoes for a fun twist on traditional salsa. It's the perfect summer dip or for any time you have delicious fresh strawberries on hand.
Servings: 6 servings
Ingredients
- 1 pound (454g) fresh strawberries hulled and diced; about 2 and ½ cups when diced
- ½ bell pepper1 diced
- ¼ cup diced onion2
- ⅓ cup chopped fresh cilantro
- 3 cloves of garlic minced
- 1 small jalapeño pepper seeded and minced3
- juice and zest of 1 lime
- ½ teaspoon salt4
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Instructions
- In a large bowl, combine the strawberries, bell pepper, onion, cilantro, garlic, and jalapeño pepper then stir to combine.1 pound (454g) fresh strawberries, ½ bell pepper1, ¼ cup diced onion2, ⅓ cup chopped fresh cilantro, 3 cloves of garlic, 1 small jalapeño pepper
- Add the lime juice, lime zest, and salt, then stir to distribute evenly. Taste and add more salt, if needed. Allow to chill in the refrigerator for at least 2 hours for flavors to marry. Serve chilled or at room temperature with chips. Store leftovers covered tightly in the refrigerator for up to 3 days. I do not recommend making this salsa too far ahead of time nor freezing it.juice and zest of 1 lime, ½ teaspoon salt4
Notes
- Bell pepper: I used a yellow pepper, but you can use any you prefer. I like the sweetness of a yellow or orange, but red or green would be fine, too.
- Onion: I used a red onion, but I also like to use sweet onions in my salsa, too. Use your preference.
- Jalapeño pepper: I usually leave some of the seeds in when I make salsa because I like a little heat. Removing all the seeds will keep the heat down, and keeping them all will make this salsa very spicy.
- Salt: this measurement is for table/Kosher salt. If you prefer sea salt, reduce amount to about ¼ teaspoon. You can always add more salt if it's not salty enough for you after you taste it.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 6servings | Calories: 33kcal | Carbohydrates: 8g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 196mg | Potassium: 163mg | Fiber: 2g | Sugar: 4g | Vitamin A: 114IU | Vitamin C: 67mg | Calcium: 18mg | Iron: 0.4mg
