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It may be a bit early where you live for prime strawberries, but I wanted to introduce you to my favorite strawberry salsa recipe. No doubt if you spend any time in the Mexican cuisine space, you’ll encounter different varieties of salsa, so this recipe is really just another flip on a classic tortilla chip dip.
What you might not expect from strawberry salsa is how well your delicious berries will go with the spicier onion and jalapeno pepper pieces. It surprised me at how fresh everything tasted and it was a very nice twist on an old classic.
You won’t need a lot to get started, just a bowl to mix everything in, a cutting board, a knife and a few measuring spoons.
Mix Your Seasonings
I like to add my maple syrup, lime juice and salt to the resealable container I plan to keep the salsa in.
If you don’t have fresh limes, you can use lime juice (2 tablespoons). For an extra bit of flavor, you can also add in some lime zest, but it’s unnecessary.
Cut Your Veggies
Next up, you’ll want to slice up all your veggies. With the strawberries you want to hull them (remove the top) and then cut up into bite-sized pieces.
If you like a bit more spice in your salsa, you can keep a few seeds from your pepper in, otherwise remove all the seeds and cut the jalapeno pepper into smaller pieces.
Cut up the onions and cilantro in bite-sized pieces.
Mix It Up
The last step in this salsa prep is easy. Add everything up together and mix it well.
Expert tip: add everything to a food storage container with a lid. You can just pop the lid on and shake it right in there.
Either serve your salsa immediately with tortilla chips or refrigerate for a few hours to let the ingredients meld together a bit more. The salsa can be kept in the fridge for 3-4 days.
You can also serve this salsa with your favorite crackers. My favorite is actually these pretzel chips from Snack Factory (You can find them in most grocery and on amazon).
Instead of reaching for your usual tomato based salsa, consider trying this delicious and refreshing strawberry salsa recipe! You won't regret it.
- 2 tbsp lime juice
- 1.5 tbsp maple syrup or honey
- 1 pinch sea salt
- 1 pint strawberries hulled & diced
- 1 jalapeno Pepper seeded & chopped
- 1/2 small red onion chopped
- 1/2 cup cilantro chopped
- 1 pinch pepper to taste
- chips or crackers for serving
In a large bowl, whisk the lime juice, maple syrup & salt together.
Stir in the strawberries, jalapeno pepper, onion & cilantro.
Add the pepper & mix well.
Adjust the seasonings to taste, you can add more lime juice or maple syrup if you'd like.
You may serve the salsa immediately or you refrigerate it for a few hours to allow everything to meld together for added flavor.
Your salsa will keep for 3-5 days in a sealed container in the refrigerator.
Final Thoughts on my Strawberry Salsa Recipe
For the longest time, I viewed salsa as a tomato-based type of condiment, but this recipe definitely gave a unique twist on a classic recipe. Strawberries have a sweetness to them and the cilantro balances them out so that you’re left with a very fresh tasting and delicious chip dip.
If maple syrup isn’t your favorite, other substitutions you can try are honey or agave syrup. If you aren’t a cilantro fan, you can use parsley instead. Don’t be afraid to experiment!
Only swap one ingredient at a time, but it’s definitely a recipe you can make a little different by substituting a single ingredient.
Don’t forget to share this post on your favorite social media platform and pin this to Pinterest to spread the news.
Until next time, stay crafty, my friends!!