Strawberry Salsa with Jalapeños & Lime
Okay, hey friend! So, you know how sometimes you stumble upon a recipe that just *clicks*? Like, it sounds maybe a little weird on paper – fruit in salsa? – but then you make it and it’s an absolute game changer? That’s exactly what happened with this strawberry salsa with jalapeños and lime for me. The first time I tried it, it was at a friend’s backyard barbecue, kinda skeptically picking at it with a tortilla chip, and BAM. Mind blown. It’s like summer in a bowl, seriously.
Ever since then, it’s been my total go-to when I need something fresh and bright and just, well, *happy*. It’s surprisingly simple to throw together too, which is always a win in my book, ’cause let’s be real, who needs complicated when you’re trying to chill?
Why This Salsa is a Winner
Honestly, I make this when I’m feeling kinda blah and need a little burst of sunshine, or when friends are coming over and I want something that feels fancy but took, like, fifteen minutes. (Don’t tell them that part, obviously.) My family goes crazy for this because it hits all the notes – sweet from the strawberries, a nice little kick from the jalapeño, and that tangy brightness from the lime. It’s perfect with chips, but I’ve also put it on grilled chicken, fish, even tacos. (Seriously, try it on fish tacos, game changer.)
Sometimes I struggle with getting the chopping size just right – it’s a fine line between a chunky salsa and, like, strawberry mush, you know? But this recipe seems pretty forgiving.
What You’ll Need
Here’s the simple lineup. Nothing too crazy, promise.
- About 2 cups form fresh strawberries, diced (that’s roughly 1 lb or around 450g-ish)
- Half a medium red onion, finely diced (I sometimes use sweet onion if red is too strong, or honestly, skip it if you’re not an onion person, but it does add something!)
- 1 or 2 jalapeño peppers, seeded and minced (depends how brave you’re feeling! For less heat, take out the seeds and white pith, for more, leave some in. Wear gloves if you have sensitive skin, trust me on this!)
- A small handful of fresh cilantro, chopped (maybe ¼ cup? ish?) My kids are cilantro haters, bless their hearts, so I often just chop it and put it in a little bowl on the side for the grownups. Works fine.
- Juice of one large lime (definitely use fresh lime here, bottled just isn’t the same, is it?)
- A pinch of sea salt (or regular table salt, whatever you have)
- Maybe a tiny pinch of black pepper, optional
Let’s Make It Happen
Alright, this is the easy part. Get ready for minimal effort, maximum reward.
First, wash those beautiful strawberries. Hull them (pop off the green tops) and then dice them up. Try to make the pieces roughly the same size as your diced onion, helps everything scoop nicely later. Just aim for, I dunno, like ¼ inch pieces? Doesn’t have to be perfect.
Next, tackle the red onion. Finely dice it. Like, really fine is good here, so you don’t get big chunks of raw onion overwhelming the strawberries. I usually rinse my diced onion in a fine-mesh sieve under cold water for a minute; it takes some of that harsh bite away. Just be sure to drain it really well.
Now, the jalapeño. Slice it lengthwise, scoop out the seeds and white ribs unless you are a serious heat fiend. Mince it up super fine. Remember, less is more to start, you can always add more heat but you can’t take it away! I usually start with half a pepper and taste as I go.
Chop that cilantro. Easy peasy.
Grab a medium bowl. Throw the diced strawberries, onion, jalapeño, and cilantro in there. This is where I usually sneak a taste of a plain strawberry, you know, quality control.
Juice your lime and pour it over everything. Add the pinch of salt. Gently stir it all together. Don’t mash it! You want those distinct pieces. Use a spatula or a big spoon.
Taste it! This is crucial. Does it need more lime? A little more salt? Maybe another tiny bit of minced jalapeño? Adjust until it tastes just right to you. Sometimes I add a tiny pinch of sugar if my strawberries aren’t super sweet, but usually the fruit is enough.
Okay, now here’s a really important part, maybe *the* most important part for flavour. Cover the bowl and pop it in the fridge for at least 15-20 minutes. Honestly, 30 is even better. Let those flavours mingle and marry. It makes a huge difference, trust me. You can probably eat it right away, but the time lets everything meld.
Bits and Bobs (Notes)
- The riper your strawberries, the sweeter and more flavourful the salsa will be. But avoid mushy ones!
- Finely dicing the onion and jalapeño is key for texture and even distribution of flavour (and heat!).
- Taste and adjust! Seriously, every lime is different, every jalapeño is different. Trust your tastebuds.
- Letting it chill isn’t *optional*, it’s necessary for the best flavour.
Mix it Up (Variations)
I’ve played around with this a bit. It’s a pretty forgiving recipe!
Sometimes I add a little diced avocado right before serving for creaminess. That’s a good one.
A tiny bit of red bell pepper adds a different kind of sweetness and crunch, totally fine.
I once tried adding a little balsamic glaze? Yeah, nope. Do not recommend. Stick to the lime, folks.
You could also swap strawberries for mango or pineapple, but then it wouldn’t be *this* strawberry salsa, would it? Still, fun to experiment!
Stuff You Might Need
Honestly, not much! A cutting board, a good sharp knife (makes dicing way easier, my favourite is a decent chef’s knife, though I still manage to mangle an onion sometimes), a bowl, a spoon or spatula, and a citrus juicer if you have one (or just your hands!). If you don’t have a juicer, a fork stuck in the lime half works in a pinch, just be prepared to pick out seeds.
Keeping it Fresh
Store any leftovers in an airtight container in the fridge. It’s best eaten within a day or two, maybe three at a push. Though honestly, in my house it never lasts more than a day!
How I Like to Serve It
My absolute favourite way? With really good, sturdy tortilla chips. The Tostitos Scoops are great for this ’cause they hold a lot of salsa. But like I said, it’s fantastic on grilled chicken or fish, or even just as a fresh side salad with dinner. My dad likes it piled on cream cheese and served with crackers, which is… a thing. If you’re grilling shrimp, try topping them with a spoonful!
Heads Up! (Pro Tips)
Don’t skip the chilling time! I once tried rushing this step because I was impatient, and it just wasn’t the same. The flavours need that time to get happy together.
Be careful with the jalapeño seeds and pith; that’s where most of the heat is. You can always add more, can’t take it out.
Use fresh ingredients! For something this simple, the quality of your produce really shines through. I try to get my strawberries from the farmer’s market when I can get ’em, it makes a huge difference.
Got Questions?
Can I make this ahead of time? Yeah, totally! It’s actually better after it sits for a bit. I wouldn’t make it more than a day in advance though, the strawberries can get a bit soft.
Is it really spicy? That depends entirely on your jalapeño and how much you use! And whether you leave the seeds/pith in. Start with a little bit of minced pepper without seeds, taste, and add more if you want. It’s easy to control the heat.
What else can I put this on? Oh man, anything! Grilled pork, chicken, fish, shrimp. Top burgers with it. Put it in wraps. Honestly, just eat it with a spoon? I won’t judge.
My salsa is too watery, help! This can happen if your strawberries were super ripe or you didn’t drain the onion well. Just use a slotted spoon when serving, problem solved!
Can I use frozen strawberries? Hmm, I wouldn’t recommend it for salsa. Frozen strawberries tend to release a lot of water when they thaw and the texture isn’t quite right. Stick to fresh for this one.
Anyway, give this Strawberry Salsa with Jalapeños & Lime a whirl. I bet you’ll love it as much as I do. Let me know if you make any fun variations! Happy dicing!
Ingredients
- 2 cups fresh strawberries, hulled and diced
- 1-2 jalapeños, seeded and finely minced (adjust to taste)
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1/4 teaspoon salt, or to taste
- Pinch of black pepper
Instructions
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1Gently combine the diced strawberries, minced jalapeños, diced red onion, and chopped cilantro in a medium bowl.
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2Add the fresh lime juice, salt, and black pepper to the bowl.
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3Stir gently to combine all ingredients, being careful not to mash the strawberries.
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4Taste and adjust seasoning if necessary, adding more salt, pepper, or lime juice as desired.
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5For best flavor, let the salsa sit for 10-15 minutes before serving to allow the flavors to meld.
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6Serve immediately with tortilla chips, or as a topping for grilled meats or fish.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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