My kitchen is sticky with berry mess, and it is wonderful. I have blended them into smoothies for breakfast, pureed and diced them for muffins for the toddler, and fantasized about weather reliable enough for a pavlova that drips with lemon curd and macerated berries. Strawberries are back! I am not cranky about anything today.
But we have a lot of them, because I never know how much is enough until I have too many. No math skills, this one. I still have frozen strawberries in the freezer from last year’s picking/buying binge. Who could say no to summer fruit after too many months of last autumn’s apples?! Impossible.
So, we do what we can with them, and we do everything with them, and tonight because we were having fried white fish, I decided to make a salsa of them; I am very happy to report that my total inability to calculate even the simplest thing has left me with an abundance of salsa – I will get to eat it later, while watching TV, with a big bowl of tortilla chips. Success, no matter how you do the math. Especially if you can wrangle someone else to scrub the sticky off the kitchen floor and counters.
If you don’t like cilantro, I’ve made this with basil and it’s equally good. Also I take the seeds out of the jalapeno peppers but leave the membrane, because I like this salsa just a little bit spicy.
- 2 cups diced strawberries, in cubes of about 1/4″
- 1 large avocado, diced the same
- 1 large or 2 medium jalapeno peppers, seeded and finely chopped
- 3 scallions, finely chopped
- 1/4 cup packed fresh cilantro, roughly chopped
- Zest and juice of one lime
- 2 tbsp. extra virgin olive oil
- 1 tsp. freshly ground black pepper
- 1/2 tsp. sea salt
Combine all ingredients in a large bowl. Toss to combine, and let sit for 30 minutes in the fridge before serving. Serve over chicken, fish, grilled halloumi, or in a bowl on its own with all the chips you can eat.
12 thoughts on “Strawberry Salsa.”
Looks amazing but best part of this blog is your line, “I am not cranky about anything today.” It cracked me up. This recipe is going in my paprika app. Thanks
Haha, thanks! It’s hard to be cranky with big fat berries in hand 🙂
Oh that looks delicious! I am imagining a kitchen splattered in red, and a happy woman with her tow-headed tot with red all around their mouths and a look of dazed satisfaction on their faces. And those berries in the picture! You have those little berries with the intense flavor, don’t you. Here we get those enormous golf ball sized ones that are kind of dry and not much to shout about.
Our berries are good – though I’ll admit the tow-headed tot gets fewer of these than he should because too many of his end up on the ground and I’m greedy.
You can always can the excess salsa! I think it works pretty much the same way as jamming/jellying.
It would totally be good canned, maybe without the avocados? I have no idea if they’d hold up, but I suspect not. Maybe worth a try though!
We had this tonight over chicken. It was fabulous! Just a really unique combo. I’ll be making it again during our Michigan strawberry season. I just made one change/addition. I didn’t have quite 2 cups if berries so I diced up a small ripe peach into the mix. Are you on Pinterest? I’d love to share this but want you to have the credit.
Oooh! Peaches would be a great addition. I’m at http://pinterest.com/emvandee – thank you for sharing it!
This looks so beautiful. Berry mess is always a good thing when the end result is something as gorgeous as this salsa! Thanks for sharing the recipe 🙂
Thank you! I’m missing it already – it could be time to make some more 😉
Gorgeous. We made a version for our fish tacos, with half a white onion in place of scallions. Excellent. Strawberries are in full swing here … my kids are obsessed with blending them with ice and sugar, as a drink. (A shot of tequila makes it extra celebratory for parents.)
Oh oh oh! I’m so excited about this recipe. I wanted to go picking this weekend (I still have berries from last year too) but the weather hasn’t cooperated this week. But I can’t wait to try this!