Sweet Strawberry Jalapeño Salsa (Print View)
Juicy strawberries and peppers shine in this lively, colorful salsa with tangy undertones.
# What You'll Need:
→ Produce
01 -
2 cups fresh strawberries, hulled and quartered
02 -
1 medium jalapeño, seeded and finely diced
03 -
1/4 cup red onion, finely minced
04 -
2 tablespoons fresh cilantro, chopped
→ Condiments and Seasonings
05 -
2 tablespoons honey or agave syrup
06 -
1 tablespoon apple cider vinegar
07 -
2 tablespoons fresh lime juice
08 -
1/2 teaspoon sea salt
09 -
1/4 teaspoon freshly ground black pepper
10 -
Olive oil, splash
# Directions:
01 -
In a medium saucepan over medium heat, add a splash of olive oil. Sauté the diced jalapeño and minced red onion for 2 to 3 minutes until the onion turns translucent and the jalapeño becomes fragrant.
02 -
Stir in the quartered strawberries, cooking for 4 to 5 minutes. Gently crush the fruit with the back of a spoon as it softens and releases its juices, turning the mixture a deep red color.
03 -
Add the honey or agave syrup, lime juice, apple cider vinegar, and sea salt to the pan. Bring to a gentle simmer, then reduce the heat to low. Cook for 5 to 6 minutes, stirring occasionally, until the salsa thickens slightly and coats the back of a spoon.
04 -
Incorporate the freshly ground black pepper and chopped cilantro. Stir thoroughly, taste, and adjust seasoning as needed. Remove from heat and allow to cool briefly for the flavors to meld.
05 -
Transfer salsa to a serving bowl. Serve warm, at room temperature, or chilled. For storage, cover tightly and refrigerate for up to three days.
# Notes:
01 -
For a milder salsa, remove all jalapeño seeds and membranes. Adjust sweetness by increasing or decreasing honey or agave, based on fruit ripeness.