This Strawberry Salsa came from the need to use up extra fruit I had left over from a cake I made over the weekend. I did not want to make another sweet treat but was puzzled in how strawberries could be used in a savory dish. A quick search of the internet pulled back numerous recipes for strawberry salsa, which was new to me. The ingredients are much the same as the standard tomato salsa. However, this fruit salsa is lighter and seems more fresh tasting. There is a hint of sweetness from the berries, and a back-note of heat from the jalapeno pepper. The key to this balance is to finely mince the pepper and onion. I served it simply with tortilla chips. I also think it would be delightful spooned over grilled chicken or pork.
Strawberry Jalapeno Salsa
1 1/2 cups strawberries, hulled and cut into small dice
1/4 cup finely diced red onion
1-2 tablespoons finely diced fresh jalapeno pepper, depending upon heat preference
2 tablespoons finely chopped fresh parsley
1 tablespoon thinly sliced fresh basil
1 teaspoon freshly squeezed lime or lemon juice
1/4 teaspoon kosher salt
Prepare all ingredients as instructed. Combine the ingredients in a small mixing bowl. Allow to sit at room temperature for 15 minutes. Serve with tortilla chips or with a cheese and charcuterie board.
Salsa is best when served same day as made.
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