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    You are here: Home / Recipes / Menu / Condiments + Drinks + Etc / Strawberry Salsa

    Strawberry Salsa

    Aug 14, 2019 · 2 Comments

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    A deliciously colorful and fresh strawberry salsa that sweet n’savory n’spicy and easily comes together in 15 minutes!!!

    the finished strawberry salsa recipe, overhead shot.

    You’ll def be dipping in that chip for more!

    And if strawberries in salsa seem weird to ya… just remember that tomatoes are a fruit to!

    We’re neck deep in strawberry season and I couldn’t be more stoked about it!!! In sweet and savory dishes, roasted, baked, braised, whole and sliced… I love and appreciate my strawberries each and every way!!

    Why this Recipe Works

    • Easy and Quick! This strawberry salsa easily comes together in 15min.
    • Balance of flavor! There’s sweet n’tart strawberries, spicy jalapenos, sour lime juice, zesty ginger and savory herbs.
    • Changing it up! It’s a unique and seasonally fun twist on traditional salsa.

    I make salsas year round and love experimenting with seasonal variations just like this one!

    Ripe, juicy n’sweet strawberries…looks like summer.

    Ingredient shot of unstemmed strawberries, arranged on a grey background.

    How to Make this Recipe

    Chop, mince and grate all your ingredients, mix, squeeze that lime, sprinkle in that salt and pepper and you’re all done!

    Ingredient shot of the chopped strawberries, jalapeños, onions and limes.

    Cooks Tips

    • When possible, buy local and organic strawberries, veggies and herbs.
    • Inspect your strawberry bounty carefully and make sure there’s no moldy ones! Mold easily spreads and one bad strawberry can ruin all the rest.
    • To keep strawberries fresh in the fridge: arrange them (unwashed and un-stemmed) on a paper towel lined tray and cover with plastic wrap. We want ‘em cold and dry so they don’t mold.

    Stoked on strawberries! I got ya! Check out my Strawberry Snack Cake, Roasted Strawberries, Strawberry Burrata Panzanella and Roasted Figs with Burrata where I add strawberries too, and Watermelon Gazpacho with Strawberries.

    Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #chefdanielagerson. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!

    Overhead and up close shot of the finished strawberry salsa recipe.

    Let’s make waves in the kitchen!

    the finished strawberry salsa in a mini serving skillet on a black background.

    the finished strawberry salsa recipe, overhead shot.
    Print Recipe

    Strawberry Salsa

    A deliciously colorful and fresh strawberry salsa that sweet n’savory n’spicy and easily comes together in 15 minutes!!!
    Prep Time15 mins
    Course: Condiments
    Cuisine: Californian
    Servings: 4
    Author: Daniela Gerson

    Ingredients

    • 1 pint strawberries

      hulled and diced (about 2 cups)

    • 1 jalapeno seeded and minced
    • 1/2 small red onion minced
    • 1/3 cup fresh cilantro minced
    • 1/4 cup fresh basil chiffonade
    • 1/4 cup fresh mint chiffonade
    • 1 inch piece fresh ginger peeled and grated or very finely minced 
    • 1-2 zest & juice limes
    • freshly ground pepper to taste
    • kosher and flaky sea salt to taste
    • squeeze of orange fresh juice optional
    • 1 tablespoon sugar optional

    Instructions

    • Wash and dice strawberries, mince jalapenos, onions and cilantro, chiffonade or mince basil and mint, grate on finely mince ginger. Combine all ingrediants in bowl, squeeze in lime, sprinkle salt and pepper and tastte for seasoning. Optional to add a squeeze of fresh orange juice or a tablespoon of sugar.

    Notes

    • When possible, buy local and organic strawberries, veggies and herbs.
    • Inspect your strawberry bounty carefully and make sure there’s no moldy ones! Mold easily spreads and one bad strawberry can ruin all the rest.
    • To keep strawberries fresh in the fridge: arrange them (unwashed and un-stemmed) on a paper towel lined tray and cover with plastic wrap. We want ‘em cold and dry so they don’t mold.

     

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    Reader Interactions

    Comments

    1. Kathleen says

      July 07, 2022 at 11:17 am

      Can you make the salsa a day in advance of using or does it get too mushy?

      Reply
      • Daniela Gerson says

        July 11, 2022 at 11:28 am

        I'd rec prepping everything (chopping/mincing) in advance then storing all the ingredients separately in the fridge and mixing all together before serving. Let me know how it comes out Kathleen :).

        Reply

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    Meet Daniela

    VEGGIES ARE SEXY 

    Hi, I'm Daniela - a Los Angeles based food photographer and creative director. I began my career as a chef with a passion for sourcing colorful produce from local markets. I love emphasizing the beauty of real food with my images. I’m also a food stylist and recipe developer with a gorgeous prop-filled studio in Venice, California.

    Daniela Gerson Photography

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