Skip to main content

Fresh Strawberry Salsa

June is National Fruits & Vegetables Month! The thing I most look forward to in June is strawberries.   We're very lucky to live around lots of farms, and we make going to pick a family outing.   Usually we bring home somewhere around 15 pounds.   We leave some for snacking, a bunch gets turned into jam, and then I like to try a handful of new recipes.   One of this year's picks is this Fresh Strawberry Salsa from Taste of Home.

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

Fresh Strawberry Salsa

ingredients:

  • 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

instructions:

  1. 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.
  2. Stir just before serving. Serve with a slotted spoon.
Yield: 4 cups.
Source: https://www.tasteofhome.com/recipes/fresh-strawberry-salsa
salsa, strawberries
Side dishes, snacks
American
Created using The Recipes Generator





Comments

  1. This looks delicious - such a fun and tasty use for strawberries! I love strawberry season!

    ReplyDelete
  2. Love fruit salsas and this one sounds wonderful Jolene.

    ReplyDelete
    Replies
    1. I really just started branching out into fruit versions a few years back. There's a pineapple one that we absolutely love, and a watermelon one too. https://jolenesrecipejournal.blogspot.com/2016/08/pineapple-salsa-perfect-snack-for-this.html
      https://jolenesrecipejournal.blogspot.com/2016/07/challenge-accepted-watermelon-salsa.html

      Delete
  3. I am cutting back on the chips for a bit so I may want to try this on some fresh salad greens. Or spoon it over some grilled fish or chicken. Yum!

    ReplyDelete
    Replies
    1. It was great on top of chicken! I found some Chia and Quinoa chips that were very good :)

      Delete
  4. This sounds amazing and perfect for summer! I bet it would be a hit at a summer potluck too!

    ReplyDelete
  5. That's a big bowl of delicious vitamin C! Lucky you to be able to pick fresh strawberries!

    ReplyDelete
    Replies
    1. Just a few more weeks! It almost makes up for the never-ending cold snowy winters ;)

      Delete
  6. Love, love, love, strawberry salsa...perfect for summer snack dinner!

    ReplyDelete
  7. Sounds like a wonderful fresh fruit salsa that's perfect for summer parties.

    ReplyDelete
  8. Congratulations on the feature at Friday Frenzy. I had to come and check out your website even though the link on the feature went to the Chili Dog Pizza on Marilyn's Treats. This is a very unique strawberry salsa which I am anxious to try. Thank you for sharing.

    ReplyDelete
  9. I LOVE this strawberry salsa! I made it a feature at the Whimsical Wednesdays Link Party this week. Thank you so much for sharing it with us!

    ReplyDelete
    Replies
    1. Thank you so much! I'm looking forward to seeing what everyone else is sharing this week!

      Delete
  10. A perfect summer meal, I can finish that bowl in one go!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Double Layer Pineapple Upside Down Cake

Back in the day I used to bake from home for extra money.  This was one of the most popular items.  Cake mix sizes have changed and if you're using the 15.75 ounce ones bake them in 8" pans. If you want to use the 9" rounds, you can also use this cake mix upsizer to make up the difference between the old and new cake mix sizes.  If the layers are too thin, you'll never be able to flip and stack them without a mess. Be sure to keep track of which pan has the pineapple rings and cherries in it and which doesn't so that you can easily turn them out onto the plate in the right order.    Double Layer Pineapple Upside Down Cake Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 10 ounce jar maraschino cherries, drained 1/2 stick butter 1/2 cup packed brown sugar 8 ounce can pineapple slices 8 ounce can crushed pineapple with juice 1 package yellow cake mix (15.75 ounces) Instructions Preheat oven to 350 degrees F. Melt butter and coat the