The strawberry salsa stole the show for me – it was spicy, bright, and exotic. This is definitely a creative and zesty salsa perfect as a topping on grilled steak, fish, chicken, or with a basket of tortilla chips.
Put chopped jalapeño, strawberries, onion, and cilantro in a large mixing bowl and sprinkle with salt.
Add lime juice and stir then taste and add additional salt if necessary.
Notes
Strawberries have a tendency to macerate rather quickly, which renders them quite soft. For the best consistency, I recommend making this strawberry pico de gallo no more than four hours ahead of time. That said, any leftovers will keep in the fridge for up to two days.This is definitely a creative and zesty salsa perfect as a topping on grilled steak, fish, chicken, or with a basket of tortilla chips.