Strawberry salsa

I made this strawberry salsa for my sister when she came to visit two weeks ago, using one of my freshly ripe, deep red jalapeños and cherry tomatoes from my garden. Everyone loved it and asked when the recipe was going to be on the blog. It’s a super-simple salsa fresca that takes less than ten minutes to prep and serve, although the flavors do get richer and more complex the longer it melds. Also fantastic on grilled fish and chicken.

Fresh cherry tomatoes and strawberries combine with a few other simple ingredients to make this zingy, simple salsa fresca. People on the migraine diet should use white vinegar. If you’re not on the migraine diet white balsamic vinegar is delicious in this. If you’re wimpy about spice, use one half of a jalapeño to start, removing the seeds and ribs, and taste it the salsa once combined. I used two this time, including the seeds and ribs, and it’s pretty darn hot.

Suitable for:

low-sodium, migraine, gluten-free, vegan, vegetarian, raw, paleo, reduced-sugar diets

Not for:

people who don’t eat nightshades

You might also like:

Mango-nectarine salsa
Seared tuna with pickled strawberry salsa from Betsy Life
Strawberry-avocado salsa from Cooking Light

Strawberry salsa

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Makes 2 cups

Servings	Prep Time
16 servings	10 minutes

Servings Prep Time 16 servings 10 minutes

Strawberry salsa Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Makes 2 cups Servings Prep Time 16 servings 10 minutes Servings Prep Time 16 servings 10 minutes

Ingredients

• 1 cup cherry tomatoes
• 1 cup strawberries
• 1-2 jalapeño
• 1 handful cilantro coriander, Chinese parsley
• 1 green onions scallions, spring onions
• 1 tsp white balsamic vinegar or distilled white vinegar for migraine diet
• 1/8 tsp white pepper

Servings: servings

Units:MetricUS Imperial

Instructions

1. Wash and dry the produce.
2. Hull the strawberries (remove the green tops and any white bits under the top).
3. Remove the tops of the peppers, and the seeds and ribs for less heat. Wear gloves.
4. Put all ingredients in the food processor and pulse five times, scrape down the sides. Pulse five more times, scrape. Then five final pulses should be enough.
5. Serve with chips, or use to top grilled fish, chicken, or pork.

Recipe Notes

Per 2 tablespoon serving:

• 6 calories
• 0 g fat
• 0 g saturated fat
• 0 g monounsaturated fat
• 0 g polyunsaturated fat
• 0 g trans fat
• 0 g cholesterol
• 1 mg sodium
• 16 mg potassium
• 1 g carbohydrate
• 0 g fiber
• 1 g sugars
• 0 g protein
• 0 Weight Watchers Points Plus

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