Fresh Strawberry Salsa Recipe

3.5 3
Fresh Strawberry Salsa Recipe
Fresh Strawberry Salsa Recipe photo by Taste of Home
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Fresh Strawberry Salsa Recipe

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3.5 3
Publisher Photo
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.”
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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

Directions

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. Yield: 4 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Strawberry Salsa in Simple & Delicious July/August 2008, p10

Nutritional 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.

  • 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
  1. 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.
  2. Stir just before serving. Serve with a slotted spoon. Yield: 4 cups.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Strawberry Salsa in Simple & Delicious July/August 2008, p10

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