Description
Sweet, spicy, and refreshing, this salsa is perfect for summer gatherings. Serve with chips, tacos, or as a topping for grilled meats.
Ingredients
Units
Scale
- 3 cups (710 ml) strawberries
- 1/2 cups (118 ml) cucumber
- 1/2 cups (118 ml) jalapeño
- 1 handful fresh cilantro leaves
- 3 tbsp fresh lime juice
- 2 tbsp balsamic vinegar
Instructions
- Hull the strawberries and dice them into small, roughly 1/4-inch pieces.
- Peel the cucumber (or leave the skin on for extra crunch) and dice it to a similar size as the strawberries.
- Remove the seeds from the jalapeño if you want less heat, then finely mince it.
- Roughly chop the cilantro leaves.
- Combine the strawberries, cucumber, jalapeño, and cilantro in a medium bowl. Add the lime juice and balsamic vinegar. Toss gently to combine without crushing the strawberries.
- Cover and refrigerate for at least 1 hour so the flavors meld together. The salsa tastes best the same day; the strawberries will soften if it sits much longer.
Notes
- For a milder salsa, remove the seeds from the jalapeños before chopping.
- If strawberries are out of season, frozen strawberries can be used (thaw and pat dry before adding).
- Store leftover salsa in an airtight container in the refrigerator for up to 3 days; the flavors will deepen over time.
- Prep Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 100
- Sugar: 10
- Sodium: 5
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 20
- Fiber: 2
- Protein: 1