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Fresh Strawberry Salsa

This fun, fresh-tasting salsa from Nancy Whitford of Edwards, New York, is strawberry-sweet with just a hint of bite. “I found the recipe in our local paper years ago. It really adds a punch to fish, chicken or tortilla chips and has wonderful color and eye appeal.”
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    4 cups


  • 1-1/2 cups sliced fresh strawberries
  • 1-1/2 cups chopped sweet red pepper
  • 1 cup chopped green pepper
  • 1 cup seeded chopped tomato
  • 1/4 cup chopped Anaheim pepper
  • 2 tablespoons minced fresh cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 2 tablespoons plus 2 teaspoons honey
  • 2 tablespoons lemon juice


  • In a large bowl, combine the first nine ingredients. In a small bowl, combine honey and lemon juice; gently stir into strawberry mixture. Cover and refrigerate for at least 4 hours.
  • Stir just before serving. Serve with a slotted spoon.
Nutrition Facts
1/4 cup: 25 calories, 0 fat (0 saturated fat), 0 cholesterol, 76mg sodium, 6g carbohydrate (5g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch.

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  • JMartinelli13
    Jun 2, 2018

    I made some very minor changes to the recipe. I'm not a fan of green bell pepper, so I used red and orange. I had beautiful heirloom cherry and grape tomatoes on hand, so I quartered them up and used those. I had serranos, so I used those instead of the Anaheim. Sadly, I am in the "cilantro tastes like soap" camp, so I used fresh parsley instead. This is such a great dish. So fresh and colorful. I love all of the textures and flavors. It's great on top of chicken in a wrap or on its own with some tortilla chips.

  • jjdoll
    Jul 2, 2010

    No comment left

  • eroge
    Apr 12, 2009

    No comment left

  • yagow2001
    Jun 17, 2008

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