1 1/2 cups chopped fresh strawberries (about 1 pint or 10 to 12 ounces before trimming)
½ jalapeno pepper, finely chopped
¼ cup finely chopped onion
2 Tablespoons chopped cilantro
1 ½ teaspoons lime juice
- Wash hands with soap and water.
- Mix all ingredients together in a bowl. Flavors will blend if refrigerated for 30 minutes or more before serving.
- Refrigerate leftovers within 2 hours.
- Try adding to tacos or wraps.
We just tried this recipe using some rhubarb that they had available through the food bank. We added about 1/4 cup of diced rhubarb and a tablespoon of honey. It was SOOO good. If you add the rhubarb I would change the cilantro to mint. YUM. This was the first time that rhubarb has been widely available at the food bank so we were excited to experiment. It would also be great on the Fruit Pizza recipe and the Any Berry Sauce.
I made strawberry salsa for an after school garden club wanting to offer participatns a tasting opportunity that included foods represented in their garden, but not yet ready to harvest. We used lettuce leaves as "wraps" and put grated beets and carrots as well as sliced radishes inside. Strawberry salsa went inside as well. It was super colorful and the kids (and adults) loved it!