This Summertime Strawberry Salsa was inspired by the desire to avoid yet another trip to the grocery store. When I purchased the ingredients for my Instantpot Barbacoa, I neglected to get salsa or ingredients to make it with. Scanning the fridge for a fifth time, (and STILL no salsa magically appeared!) I noticed a pint of almost-too-ripe strawberries. Bingo.
Summertime Strawberry Salsa is the salsa you didn’t know you were missing.
I have to admit I had a bit of a conversation with myself about this. Fruit starring in salsas is nothing new, but strawberries? I wasn’t sure. But there’s only one way to find out, right?
Once I mixed it all up, I was delighted about three things:
- My laziness paid off.
- I saved peak season strawberries from the compost.
- I had a new salsa recipe to share with you all.
The jalapeño is a great spicy counterpoint to the sweet strawberries, but if you’re looking for an AIP compliant salsa, leave them (and the optional cayenne) out and it will still be delicious.
I hope you love this sweet and spicy Summertime Strawberry Salsa as much as I do. Scoop it up with tortilla chips (especially any of the grain-free Siete ones!) or make it a part of taco night, complete with Plantain Tortillas, Guacamole, Barbacoa and all the taco things.
- 12 ounces strawberries, about 10-16 strawberries, depending on size rinsed, hulled, and minced
- 1/4 cup minced sweet onion
- 3 tablespoons lime juice, about 1 large lime
- 1 large jalapeño, seeded and minced (about 3 tablespoons minced)
- 1/4 cup minced cilantro
- pinch salt
- ground cayenne, optional, for spicier salsa
- In a medium mixing bowl, combine all of the ingredients. Season to taste with cayenne if desired.
- Serve immediately, or let it sit for an hour or two to allow the flavors to marry.
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