Strawberry Jalapeño Salsa
About This Recipe
I enjoy Pico de Gallo, but I like to mix things up. So when I found this Strawberry Jalapeño Salsa I knew that I had found my new go-to summer recipe. It is bright, light, versatile, and oh so delicious. This is good with chips, as bruschetta, or on fish, chicken, shrimp or pork. It's perfect for cool appetizers on a hot day.
Ingredients & Instructions
2 cups strawberries, hulled and finely diced
1 jalapeño, stem and seeds removed, finely diced (use as much or little for your taste)
Half of a small red onion, finely sliced
Handful of fresh cilantro leaves, finely chopped (or use parsley or basil)
1 lime, zested and freshly squeezed juice
½ teaspoon granulated white sugar
Himalayan fine pink (or kosher salt) to taste
Black ground pepper to taste
In a medium serving bowl, mix together the strawberries, jalapeno, cilantro, sugar, salt and pepper.
Add lime zest and lime juice to onions.
Add onions to other ingredients. Mix to combine.
Chill before serving.
Serve with chips or as an accompaniment to grilled pork, chicken or shrimp.
SERVING SUGGESTIONS: Serve on grilled bread for bruschetta.Top with crumbled feta cheese and/or balsamic glaze drizzle. YUM! Replace strawberries with watermelon or pineapple. Replace basil with cilantro.
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