Easy Strawberry Salsa Recipe

Easy Strawberry Salsa Recipe
Easy Strawberry Salsa Recipe photo by Taste of Home
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Easy Strawberry Salsa Recipe

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My salsa is sweet, colorful and has just a little bit of a bite from jalapeno peppers. I use fresh strawberries and my own home-grown vegetables, but you can also use produce available year round. It's delicious with tortilla chips or even as a garnish to grill chicken or pork. — Dianna Wara, Washington, Illinois
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 3 cups chopped seeded tomatoes (about 4 large)
  • 1-1/3 cups chopped fresh strawberries
  • 1/2 cup finely chopped onion (about 1 small)
  • 1/2 cup minced fresh cilantro
  • 1 to 2 jalapeno peppers, seeded and finely chopped
  • 1/3 cup chopped sweet yellow or orange pepper
  • 1/4 cup lime juice
  • 1/4 cup honey
  • 4 garlic cloves, minced
  • 1 teaspoon chili powder
  • Baked tortilla chip scoops

Directions

In a large bowl, combine the first 10 ingredients. Refrigerate, covered, at least 2 hours. Serve with chips. Yield: 16 servings (1/4 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Easy Strawberry Salsa in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p218

Nutritional Facts

1/4 cup (calculated without chips): 33 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

  • 3 cups chopped seeded tomatoes (about 4 large)
  • 1-1/3 cups chopped fresh strawberries
  • 1/2 cup finely chopped onion (about 1 small)
  • 1/2 cup minced fresh cilantro
  • 1 to 2 jalapeno peppers, seeded and finely chopped
  • 1/3 cup chopped sweet yellow or orange pepper
  • 1/4 cup lime juice
  • 1/4 cup honey
  • 4 garlic cloves, minced
  • 1 teaspoon chili powder
  • Baked tortilla chip scoops
  1. In a large bowl, combine the first 10 ingredients. Refrigerate, covered, at least 2 hours. Serve with chips. Yield: 16 servings (1/4 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Easy Strawberry Salsa in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p218

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