Savory Strawberry Salsa (Fruit Pico de Gallo)
Equal parts salad and salsa, this easy strawberry salsa recipe makes a perfectly refreshing side dish and is lovely atop grilled meat—especially steak, chicken, or fish!
Servings: 2 cups
Ingredients
- 1 jalapeño pepper stemmed and chopped
- 16 ounces strawberries hulled and chopped
- 1/2 cup red onion chopped
- 1 tablespoon chopped cilantro
- 1/2 teaspoon salt
- juice of 1 lime
Instructions
- 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
Expert Tips:
- Use fresh, fragrant, in-season strawberries for the best, brightest flavor. They’re at their peak from about late March through June.
- Wash your hands thoroughly after handling raw jalapeños. Trust me: you don’t want to accidentally touch your eyes.
- 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.
- Extra Spicy - Feel free to amp up the heat by leaving the jalapeño seeds and membranes intact. You can also add more jalapeño, or swap in slightly spicier serrano peppers instead.
- Add More Fruit - Mango strawberry salsa or pineapple strawberry salsa are both delightful! You could also make a creamy strawberry avocado salsa if you like.
Nutrition
Calories: 70kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 585mg | Potassium: 301mg | Fiber: 4g | Sugar: 10g | Vitamin A: 75IU | Vitamin C: 97mg | Calcium: 36mg | Iron: 1mg