This is the perfect summer salsa for chicken, fish, and tortilla chips! Just a few ingredients, a little chopping, a little time in the fridge and ready to eat.
The star of course is the strawberries. These are hulled and coarsely chopped.
Next up is chopping/dicing the shallot, red bell pepper, cilantro and jalapeño pepper. I prefer the milder taste of shallot over red onion. It is also much easier to finely dice so that it doesn’t take away from the main star strawberry.
Combine all ingredients in a medium container that has a lid so that it is ready to in the refrigerator after. Stir so that the salt, honey and lime combine with the chopped/diced ingredients fully.
If I am using the salsa for dinner then I try to get it ready and into the fridge around lunch time so that all the flavors have plenty of time to mingle.
I like to serve on grilled tilapia. Shown here with tilapia, MHV Spicy Strawberry Salsa and sweet corn with green chilies.
- 2c Strawberries, hulled and chopped
- ¼c to ½c finely chopped cilantro (amount according to taste)
- 1 medium chopped red bell pepper
- 1 medium to large diced jalapeno pepper
- 1 medium finely diced shallot
- 2 pinches of kosher salt
- 1 squeeze of honey
- ½ squeezed fresh lime
- Combine all ingredients in a medium bowl.
- Stir to combine.
- Refrigerate at least 30 minutes prior to using to allow flavors to join. The longer the better.
Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
My Recipe Inspiration:
The original recipe uses red onion and twice as much cilantro. I adapted it for my tastes from 5-Ingredient Strawberry Salsa.