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.
low-sodium, migraine, gluten-free, vegan, vegetarian, raw, paleo, reduced-sugar diets
people who don’t eat nightshades
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- 1 cup cherry tomatoes
- 1 cup strawberries
- 1-2 jalapeño
- 1 handful cilantro coriander, Chinese parsley
- 1 onions (green) scallions, spring onions
- 1 tsp white balsamic vinegar or distilled white vinegar for migraine diet
- 1/8 tsp white pepper
- Wash and dry the produce.
- Hull the strawberries (remove the green tops and any white bits under the top).
- Remove the tops of the peppers, and the seeds and ribs for less heat. Wear gloves.
- 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.
- Serve with chips, or use to top grilled fish, chicken, or pork.
- 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