Strawberry Salsa

Here's a surprising salsa swap: strawberries instead of tomatoes! This Strawberry Salsa is sweet, spicy, and salty all in one dish, and the addition of strawberries delights everyone who tries it. It's filled with fresh produce and our favorite summer chip dip!

With strawberry season in full swing and Cinco de Mayo coming up, this recipe really created itself.  For those of you who sort of cringe at the thought of raw tomatoes, this is the recipe for you....or if you just love strawberries!  This is a fun (and sweet) twist on traditional salsa that will impress everyone.  The strawberries keep the salsa juicy and naturally sweet, while jalapeno, cilantro, lime, garlic and red onion transform this popular fruit into salsa.

Whenever I need fresh ingredients for a recipe I head to Sprouts (lately I've been doing pickup or delivery with Instacart!). Their produce section has some of the widest variety I've ever seen, including a unique variety of seasonal chiles from mild to hot, and it's all so reasonably priced! I rely on the bulk bins to stock my pantry, and they also carry a wide variety of vegan and allergy-friendly brands. I always find a new snack or treat to try! This time I was on the hunt for perfectly ripe jalapenos, strawberries, and red onion.

Ingredients in Strawberry Salsa

This looks like a classic ingredient list for salsa, just with strawberries instead of tomatoes! I love serving this dish to friends and family because they're always surprised by just how good strawberries in salsa is. For this dish you'll need to gather:

• Strawberries
• Jalapeno
• Cilantro
• Red onion
• Lime
• Sea salt
• Optional maple syrup, just in case you need a splash of sweetness!

All About Strawberries

Strawberries are high in vitamin C and a great source of folate. To find the best strawberries, smell your package before buying! If they smell sweet they will taste sweet. Sweet strawberries make a huge difference in this recipe.  You also want to look for shiny strawberries that are firm with a bright red color and fresh, green caps. Avoid shriveled or leaky berries.  Once you have found your perfect package, store them unwashed in the refrigerator for 1-3 days. I like to place an unbleached paper towel in the container to absorb any excess moisture and keep them fresher longer. I also always store them in my crisper drawer of the refrigerator.  Once you are ready to eat or use you can wash them.

Jalapenos From Sprouts

Since I was making salsa, I had a closer eye than usual on all of the seasonal peppers and chiles in stock at Sprouts. You guys...they had SO MANY! From milk to super hot, you can totally customize your spice experience with their variety. I grabbed jalapenos, which are perfect medium-sized chiles for those who like a kick. Jalapenos have more vitamin C than oranges and can even increase your metabolism! They're great for roasting, broiling, or baking.

How to Serve Strawberry Salsa

I always stick with the classic: put it out with a bowl of your favorite tortilla chips! This salsa would also be delicious as a topping on tacos or spooned over a burrito bowl. YUM! Serve it on top of rice and beans to totally spice up an otherwise ordinary dish.

This salsa comes together in just ten minutes and the result is completely drool worthy. My salty-sweet-spicy craving has been officially satisfied! If you make this recipe, be sure to snap a photo and hashtag it #EATINGBYELAINE or tag me on Instagram. I'd love to see what you cook!

Strawberry Salsa

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• Author: Elaine Gordon
• Total Time: 10 mins
• Yield: 8 1x
• Diet: Vegan

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Description

Here's a surprising salsa swap: strawberries instead of tomatoes! This Strawberry Salsa is sweet, spicy, and salty all in one dish, and the addition of strawberries delights everyone who tries it. It's filled with fresh produce and our favorite summer chip dip!

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Ingredients

Units USM Scale 1x2x3x

• 16 ounces (1 pint) strawberries, hulled and finely diced (~ 2 cups diced)
• 1 cup loosely packed cilantro leaves (large stems removes), finely diced
• ½ jalapeno, stem and seeds removed, finely diced
• 1 small red onion, finely diced (~ ¾ cup diced)
• ½ lime, zested and juiced
• ½ teaspoon fine grain sea salt (or more to taste)
• 1 teaspoon maple syrup (optional for additional sweetness if your strawberries are not super sweet)

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Instructions

1. Add all ingredients to a mixing bowl and stir to combine.
2. Taste and adjust seasonings as needed. For added tang add more lime juice and zest from the other half of the lime. For more spicy flavor add more diced jalapeno. For added sweetness add more maple syrup.  
3. Serve immediately with chips or inside tacos.

Equipment

glass bowl

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Notes

For best results I chill my ingredients in advance.  Otherwise, after mixing the ingredients together you can chill for 30-60 minutes before serving.  

Serve with a slotted spoon if you don't plan to eat immediately as the strawberry juices will start to release overtime.  

• Prep Time: 10 mins
• Category: Appetizer
• Cuisine: Mexican

Thanks to Sprouts for sponsoring this post! This is a brand I use and love regularly, and I'm so grateful to the wonderful sponsors who support Eating by Elaine.

• Fruit
• Spring
• Cinco de Mayo
• Gluten-Free
• Nut-Free
• Paleo
• Refined Sugar-Free
• Vegan
• No-Bake
• Raw
• Easy
• Quick