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- 1 Pound organic strawberries, hulled and finely chopped
- 3 Tablespoons lime juice
- 1/4 Teaspoon fine sea salt
- 4 green onions, thinly sliced
- 1 fresh jalapeño peppers, finely chopped (seeded, if desired)
In a large bowl, toss together the strawberries, lime juice, salt, green onions, and peppers.
Calories Per Serving22
Folate equivalent (total)19µg5%
Have a question about the nutrition data? Let us know.
Strawberry Salsa Recipe
This strawberry salsa recipe is a quick and easy way to add color, flavor, and texture to your meals! Made with fresh strawberries, sweet red peppers, red tomatoes and red onions, this easy red themed table salsa comes together in just minutes and is so delicious!
I am always looking for easy ways to add more color and texture to a meal, and this simple strawberry salsa recipe is a fun and easy way to do that!
I kept this recipe &ldquoall red&rdquo for a fun and kid friendly addition to meals or snack time.
I didn&rsquot add cilantro because a lot of younger eaters haven&rsquot quite grasped how amazing cilantro really is (I am a huge fan, my two year old? Not so much), but feel free to add a healthy does of chopped cilantro to your own bowl!
Other great strawberry recipes to try:
Nothing says “Start of Summer” like STRAWBERRIES. I made plenty of jam last year and wound up giving the majority of it away as gifts to friends and family. This year, I wanted to try something totally different, ya know, flip normal on its head! It was my husband who said, “Can you make a salsa using strawberries?”…and the rest was history!
I have created this receipe with the hopes of starting a new trend – and of course – in doing so, had to add mint! (I have a slobbering love affair with fresh mint from my garden right now LOL)
Although I had so much fun creating this yummy salsa, I think I had more fun contemplating all of the fun ways to enjoy it! This salsa would be great with fish – preferably salmon, over a bed of spinach with pecans and a dash of balsamic or apple cider vinegar with sliced avacado on the side, or enjoyed over a brick of cream cheese! And…of course…it will be great on the end of a tortilla chip! So from my kitchen to yours, I present you with Strawberry Salsa…
12 cups of bite-size chopped strawberries (about 4 quarts)
Hot pack into pint size jars. I filled 7 jars with salsa andhad 1 pint left over that was pure liquid. I’m still processing that pint…I’msure I can find a use for it in the next couple of days. I’m not planning onstoring it long giving its sheer liquid consistency. I think my liquid may make a great marinade for pork or chicken. I’ll let you know when I try it!
|Salsa Awaiting Hot Water Bath|
As always, be sure to wipe your rims with a warm cloth toremove any liquid. Seal each jar with lids and rings and process in a hot waterbath for 20 minutes. Remember: Processing doesn’t begin until after the water is at arolling boil!
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How to make strawberry salsa
Let’s start with the lineup of ingredients in this strawberry salsa:
- grape tomatoes
- green onions
- lime zest and juice
- balsamic vinegar
- salt & pepper
CHOP. Chop and slice all of the ingredients that need to be prepped. Then place the strawberries, green onions, grape tomatoes, jalapeños, and lime zest in a big bowl.
MIX. Mix everything together until combined. Stir in the lime juice, balsamic vinegar, salt and pepper. Mix it all together.
Add the chopped cilantro right before you’re ready to serve! Easiest recipe ever right? And SO delicious.
Different add-ins you can use in this salsa, include:
- red onion
- roma tomatoes
- a little orange juice or lemon juice
Strawberry Salsa Recipe
Strawberry Salsa is yummy, healthy and delicious salsa that can literally be made in a jiffy.
Strawberry Salsa recipe is nice to try when you want to munch on sweet and tangy strawberries.
The strawberries are tossed with bell peppers and lettuce seasoned with salt, pepper and lemon juice.
Serve Strawberry Salsa along with Homemade Nachos for a quick snack.
You can also try our other Salsa Recipes:
5-Ingredient Strawberry Salsa
This post may contain affiliate links. Please read my disclosure policy.
Happy Memorial Day Weekend!
I’m ready to dive headfirst into an ultra-relaxing, work-avoiding, party-hopping, sleep-in-ing, sun-soaking, watermelon-stuffing, pool-splashing, 3 day weekend of TIME OFF. So I’m going to keep things short and sweet, and let’s get it.
I spaced off making a red white and blue patriotic recipe in advance for Memorial Day this year. But this one’s heavy on the red, so hey, we’re at least a third of the way there. And with 5 ingredients, there’s zero excuse not to make a batch this weekend.
We’re talking strawberry salsa, baby!
I don’t know about where you live, but our strawberries have been lookin’ mighty fine at the grocery stores in Kansas City lately. And since the season doesn’t last long, I have been happily indulging. Strawberry banana smoothies for breakfast, strawberry kale salads for lunch, strawberry margs for happy hour, strawberry balsamic chicken for dinner, strawberry shortcakes for dessert…gimme some strawberries.
Of course, chips and salsa are also a course unto themselves in mi casa. So for a gathering with some neighbors the other night, I decided to whip up a simple strawberry salsa recipe to go with a salty batch of tortilla chips. I kept it simple with just 5 ingredients. And the result…?
Well, first off it felt like Christmas in May…
…but the salsa was delightful!
It’s super colorful and pretty, the perfect balance of sweet and spicy and savory, it comes together in less than 10 minutes…
Easy Strawberry Salsa
Easy Strawberry Salsa will have everyone raving at your next party! People love the fresh, fruity zing from this tasty fruit salsa! Strawberry season starts in early May and runs until the end of July which means the tastiest, most.
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Easy Strawberry Salsa will have everyone raving at your next party! People love the fresh, fruity zing from this tasty fruit salsa!
Strawberry season starts in early May and runs until the end of July which means the tastiest, most succulent strawberries you can buy can only be found during those months. However, ever changing agricultural methods and the incredible availability of shipping make strawberries available year round. These “off season” strawberries will be more on the crunchy, less sweet side making them perfect to use in a salsa where the acidity of the lime juice and tomato will help break down the fruit making it a bit softer. Adding sugar to crunchy strawberries will also combat the out of season problems and add sweetness and soften them up in their own juices.
If you like this salsa, you may be interested in some of our other unique salsa recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
- 1 pound flank steak, trimmed
- ¾ teaspoon ground pepper, divided
- ½ teaspoon salt, divided
- 2 teaspoons canola oil
- 2 cups chopped fresh strawberries
- Zest and juice of 1 lime
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- ½ cup finely chopped shallot
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh cilantro, plus more for serving
- 8 corn tortillas, warmed
- Lime wedges for serving
Season steak with 1/4 teaspoon each pepper and salt. Heat oil in a large cast-iron skillet over medium-high heat. Add the steak and cook, undisturbed, until slightly charred, 3 to 4 minutes. Turn and continue to cook, adjusting the heat as necessary, until an instant-read thermometer inserted in the thickest part registers 120 degrees F for medium-rare, 3 to 4 minutes more. Transfer to a plate and let rest for 10 minutes.
Meanwhile, combine strawberries, lime zest and juice, vinegar, honey and the remaining 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Let stand at room temperature for 10 minutes.
Thinly slice the steak against the grain. Stir shallot, mint and cilantro into the strawberry salsa. Divide the steak and salsa among tortillas. Serve with lime wedges and more cilantro, if desired.
Strawberry Salsa Recipe – Refreshing Sweet Heat Taste To Spice Up Spring!
Since strawberry season is right around the corner here, and our local market is already filled with fresh berries from the south &ndash we decided to mix up our traditional salsa recipe using strawberries and avocados.
The taste is a perfect blend of sweet and savory flavors &ndash with a nice finish of warm heat!
Better yet &ndash with the weather finally warming up enough to get some &lsquoserious&rsquo work done outside &ndash this is a quick and easy recipe to whip up &ndash taking just a few minutes from start to finish.
Strawberry Salsa &ndash The perfect sweet heat recipe for spring!
Here is a great little spring-time twist on traditional salsa!
- 1 cup finely chopped strawberries
- 1/4 cup finely chopped peeled avocado
- 2 tablespoons finely chopped red onion
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 2 teaspoons finely chopped jalapeño pepper
- 1/4 teaspoon Agave Nectar, honey or white sugar
Gently mix all ingredients in a medium sized bowl. Serve immediately. You can make this a couple of hours before serving, but if you let sit too long, it will develop a liquid base.
Serve with cinnamon tortilla chips, or over top of grilled chicken, pork, or fish for a sweet and savory addition to your meal.
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Steps to Make It
Place the red onions, jalapeno pepper, bell peppers, cilantro, strawberries, orange juice, lime juice, olive oil, salt, and pepper in a large mixing bowl, and toss them to combine.
Cover and refrigerate at least 2 hours or up to 4 hours.
Fifteen minutes before serving, remove the salsa from the refrigerator, so it loses some of its chill.
This sweet summery salsa can accompany anything from toasted pita triangles to a cut of grilled fish, shrimp, or chicken. You can also toss the salsa with fresh greens for a great summer salad that won't require additional salad dressing.
It's best to enjoy the salsa immediately or within a day of preparing it. Strawberries tend to turn mushy swiftly in the salsa and it won't have the same texture as it sits for very long, refrigerated or not.
You can vary the heat level of the salsa by using more or less jalapeno pepper. You could also choose a milder chili pepper, such as the poblano or Anaheim chili. Some people don't like the taste of cilantro, so you can choose to leave it out if you are one of those people or you are serving them. You can always have some chopped on the side to add, so each of your guests has a choice.