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.
This salsa is wonderful on Barbacoa Tacos, with Grilled Chicken, Grilled Pork Chops (or anything grilled for that matter), and is best served the same day that it’s made. (But it will still be tasty the next day)
- 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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