This deliciously different salsa is versatile, fresh-tasting and colorful. People are surprised to see a salsa made with strawberries, but it's excellent over grilled chicken and pork and as a dip with corn chips. -Jean Giroux, Belchertown, Massachusetts
- 1 pint fresh strawberries, chopped
- 4 plum tomatoes, seeded and chopped
- 1 small red onion, finely chopped
- 1 to 2 medium jalapeno peppers, minced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- In a large bowl, combine the strawberries, tomatoes, onion and jalapenos. Stir in the lime juice, oil and garlic. Cover and refrigerate for 2 hours.
- Serve with cooked poultry or pork or as a dip for tortilla chips. Yield: 4 cups.
Originally published as Strawberry Salsa in Taste of Home June/July 1996, p27
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
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