I made some very minor changes to the recipe. I'm not a fan of green bell pepper, so I used red and orange. I had beautiful heirloom cherry and grape tomatoes on hand, so I quartered them up and used those. I had serranos, so I used those instead of the Anaheim. Sadly, I am in the "cilantro tastes like soap" camp, so I used fresh parsley instead.
This is such a great dish. So fresh and colorful. I love all of the textures and flavors. It's great on top of chicken in a wrap or on it's own with some tortilla chips. Thank you to Nancy W. for sharing her recipe! Thanks also to Ellen from Family Around the Table for hosting and to all of the #FoodieExtravaganza participants for sharing their recipes!
Fresh Strawberry Salsa
- 1 1/2 cups sliced fresh strawberries
- 1 1/2 cups chopped sweet red pepper
- 1 cup chopped green pepper (used orange bell pepper)
- 1 cup seeded chopped tomato
- 1/4 cup chopped Anaheim pepper (used serrano)
- 2 tablespoons minced fresh cilantro (used parsley)
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/4 teaspoon pepper
- 2 tablespoons plus 2 teaspoons honey
- 2 tablespoons lemon juice
- In a large bowl, combine the first nine ingredients. In a small bowl, combine honey and lemon juice; gently stir into strawberry mixture. Cover and refrigerate for at least 4 hours.
- Stir just before serving. Serve with a slotted spoon.
Side dishes, snacks
Created using The Recipes Generator
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