Strawberry Jalapeño Salsa | The View from Great Island

By Marlenew

Ingredients

• 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

Details

Servings 1
Adapted from theviewfromgreatisland.com

Preparation

Step 1

This Strawberry Jalapeno Salsa is really really good.  I made it the other night to go with grilled halibut and I knew after one bite that I had a winner.  It’s made the same way as the mango salsa I’ve been making for years— the strawberries are tossed with lime, cilantro and finely minced red onion, but this one has the added kick of jalapeño.  It works perfectly and you can use it on fish, tacos, chicken, meats, or just scoop it up with chips.

1 Jalapeño pepper, finely minced, seeds and all. (leave the seeds out for less heat)

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.

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

salsas will always be my favorite favorites.  Ok, that makes no sense.  Salsa makes me a little crazy.

If you make this, let me know how you like it!