strawberry salsa
This was part of an entry I submitted for the South Carolina Strawberry Festival recipe contest. Although I did not win first place, I was honored to receive the "Queen's Choice" award and a yellow ribbon. The strawberries came from my own garden and I was lucky enough to have a plentiful amount of them to pick. (See strawberry lime marinade and chicken pitas for accompanying information on the entire recipe submission.)
Blue Ribbon Recipe
There's nothing better than fresh chopped salsa and you will not be disappointed by this flavor-packed recipe. It's sweet, savory, and has a little kick. Make sure to use fresh squeezed orange juice. It gives that fresh pop of acidity you want in salsa. We tried this with pita chips, on top of chicken, and stuffed into a pita sandwich - all were delicious. Cilantro and fresh citrus are a great combo and add freshness to the salsa. Perfect for summer!
Ingredients For strawberry salsa
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1/2 mdred onion, chopped
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1jalapeno pepper, de-seeded and minced
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1/2 mdred bell pepper, chopped
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1/2 mdgreen bell pepper, chopped
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1/2 mdyellow bell pepper, chopped
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1/2 mdorange bell pepper, chopped
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1/3 ccilantro, fresh (finely shredded)
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2 cstrawberries, fresh (hulled and sliced)
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1/4 corange juice, fresh squeezed if possible
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2 Tbsplime juice, fresh squeezed if possible
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2 Tbspolive oil, extra virgin
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few dashsalt and freshly ground pepper (to taste)
How To Make strawberry salsa
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1Chop and dice onion, peppers, cilantro, and strawberries.
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2Mix all ingredients and refrigerate for at least 2 hours before serving.
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3This salsa is exceptional the day after, so if you have patience, make it the night before you plan to serve. :)
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4Serve together with wheat pitas, grilled marinated chicken, and fresh baby spinach, as I show here: http://martharaydeen.blogspot.com/2011/05/strawberry-lime-marinade-and-strawberry.html
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