This Strawberry Salsa is so versatile! You can literally use whatever you have in the pantry! Added bonus is it only takes about 10 minutes to assemble! One of the reasons I love this Strawberry Salsa is that it is so easy!
We love salsas around here! Any kind of salsa is fine with me! I can make salsa out of just about any fruit or vege you can imagine! Evidence of that fact is here, with my Pineapple Edamame Salsa, or my Roasted Garlic Salsa. Peach Salsa is perhaps my all time favorite! There are more salsas on BCC, here.
Look at these gorgeous strawberries! I get them from my neighbor at LaMora Farms, a husband and wife owned farm just up the street! Their produce is always the freshest around!
What you need
- mixed bell peppers
- red onion
- parsley or cilantro
- fresh lime
How to Make Strawberry Salsa
- Just cut up any peppers that you have. I used yellow and orange bell peppers and 1/2 of a jalapeño. Start with less jalapeno and then add as needed to accommodate the heat tolerance of your guests. Chop cilantro or parsley.
- Chop strawberries in small pieces. Peel garlic.
- Grate garlic into strawberries with microplane.
- Grate lime zest directly into strawberries.
Add lime juice, chopped vegetables and a pinch of salt to the strawberries. Mix well. Let sit in refrigerator for at least an hour before serving.
How to store this salsa
Store salsa in air tight container in the refrigerator. Leftovers will last 1-2 days, but it’s best enjoyed fresh.
Pro tips for success
- Be sure to pick the freshest, ripest looking strawberries you can find.
- Organic berries are your best choice, strawberries can be sprayed with many insecticides, and are difficult to wash thoroughly.
- Even when using organic strawberries, rinse the berries thoroughly, before cutting.
- If you are serving salsa with chips, cut the strawberries and vegetables fairly fine, so that you can scoop up a bit of everything on your chip.
- Substitute flat leaf parsley if you don’t like the flavor of cilantro.
- Salsa is best the day it is made, but let it “rest” in the refrigerator, covered for at least 1-2 hours. After a few hours, the berries will start to lose their fresh appearance.
- Make a quantity that you can enjoy with in a couple days. Don’t make huge batches, unless you can consume it.
- Store freshly picked strawberries in the crisper drawer of your refrigerator. Do not wash the berries before storing them. They should be stored dry.
- It’s best to remove them from the quart basket and lay them flat, trying not to lay any on top of the others. This will minimize damaging from the weight of the strawberries on top.
Tip: Smell the quart of berries when you pick them up. They should smell very sweet and strawberry-like. The better the smell, the better tasting the berry.
Serve this salsa with the traditional tortilla chips or pita chips, but, in addition, it makes a delicious topping for tacos and fajitas.
It is also delicious served alongside fish dishes, like our bullhead and seafood dishes, chicken and pork.
Sweet chips, like cinnamon sugar pita or tortilla chips really compliment this salsa.
Need a seasonal, quick, easy and delicious appetizer for the Fourth of July? This is an easy, delicious, fresh appetizer that everyone can enjoy because it has none of the common allergens what-so-ever!! I hope you enjoyed the recipe today for Strawberry Salsa!
Have you ever grown strawberries? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season!
The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!
Enjoy! And have fun cooking!
Tools I Use to Make
Contains affiliate links, for full disclosure, see FTC Disclosure, here.
- 3 tbsp red onion finely diced
- 3 tbsp sweet pepper finely diced
- 1/2-1 jalapeño finely diced
- 2 tbsp cilantro or parsley chopped
- 1 quart ripe strawberries diced into small chunks
- 2 tsp garlic grated
- 1 juice and zest one lime
- Prepare vegetables, fairly small so that they will fit on a tortilla chip.
- Cut strawberries.
- Grate garlic and lime zest directly into strawberries.
- Add Lime and mix well.
- Juice lime into salsa.
- Cover and let sit for about 1 hour in refrigerator for flavors to develop.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.