You can hardly find a more delightful way to add fresh fruit or vegetables to your menus than with salsas. If you have not tried a fruit-based salsa before, strawberry salsa may strike you as being off the wall. Actually, it is a lovely mix of flavors. A splash of vinegar on freshly chopped strawberries intensifies the strawberry flavor and, of course, the color is bright and inviting. Cut the berries just enough to recognize the pieces as belonging to a strawberry but small enough to be bite-sized. Do not turn the berries into mush or the charm will be lost.
This salsa makes a fine accompaniment to grilled chicken or for delicately flavored seafood. We served it on a platter beside a white bean and roasted garlic dip with strips of freshly made flat bread. It makes quite a snack tray or a meal on its own.
Another possibility is to serve this salsa as a salad. Simply pile baby greens on salad plates and pile on the salsa. Finish off each salad with a generous dollop of thick Greek yogurt and a sprinkle of toasted pine nuts.
Each time you make this strawberry goodness you will think of new and inventive ways to serve it. You will look for excuses. It’s that good.
The ingredients in the following recipe can be cut in half or multiplied many times over. The amounts given below were adequate to serve four people on a relish tray. Although the salsa can be safely refrigerated for a couple of days, the strawberries loose their visual appeal. We all eat with our eyes to some extent so plan to make enough salsa to enjoy on the day it is put together.
When you salt the salsa, keep in mind what you will serve it with. Some dishes are already rather salty and will perform better with an almost salt-free salsa.
You can hardly find a more delightful way to add fresh fruit or vegetables to your menus than with salsas. If you have not tried a fruit-based salsa before, strawberry salsa may strike you as being off the wall. Actually, it is a lovely mix of flavors.
Combine all ingredients in a bowl.
Mix all the ingredients gently but thoroughly. Take care not to crush the strawberries.
Allow the salsa to sit for at least 30 minutes for the flavors to blend. In that time, cover the bowl with a clean tea towel to keep out the fruit flies.
Serve at room temperature for the best flavor.
After the salsa is gone, if you have juices left in the bowl use it for making a fruity vinaigrette. It is loaded with flavor.
Capture the Brightness of Citrus in These Handy Citrus Extracts
A Springy Dandelion Vinegar Infusion: How to Make It, How to Use It
Rugged Garlic Dressing to Wake Up Your Senses!
Beet Root Soup
Strawberries and cream on a stick (Popiscles from the Half Pint Hacks)
Fruity ice cubes — A tradition from our grandma’s grandma
Strawberries. The best recipes. Right here.
A quick no-canning solution for strawberry jam