A fresh, sweet, and spicy salsa featuring strawberries and jalapenos, perfect as a unique topping for all your favorite tacos.
Author:Ahazzam
Prep Time:15 min
Cook Time:0 min
Total Time:45 min
Yield:About 3 cups
Category:Condiment
Method:No Cook
Cuisine:Mexican Inspired
Diet:Vegetarian
Ingredients
Scale
2 cups fresh strawberries, hulled and diced
1 large jalapeno, finely minced (remove seeds for less heat)
1/2 cup red onion, finely diced
1/2 cup fresh cilantro, chopped
1/4 cup fresh lime juice (about 2 limes)
1 tablespoon granulated sugar (optional, adjust to strawberry sweetness)
1/2 teaspoon salt
Instructions
Prepare the strawberries by removing the hulls and dicing them into small, uniform pieces. Place them in a medium mixing bowl.
Mince the jalapeno. For mild heat, carefully slice the jalapeno in half lengthwise, scrape out all seeds and white membranes, then finely mince the flesh. For more heat, leave some seeds in. Add the minced jalapeno to the bowl.
Finely dice the red onion and chop the fresh cilantro. Add both to the bowl with the strawberries and jalapeno.
Pour the fresh lime juice over the ingredients.
Sprinkle with salt and the optional sugar. If your strawberries are very sweet, you may skip the sugar.
Gently fold all ingredients together until evenly combined. Do not overmix to avoid crushing the strawberries.
Taste the salsa and adjust seasoning. Add more salt or lime juice as needed for balance.
Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For fish tacos, this salsa pairs well; consider adding a pinch of ground cumin to the mix.
If you are serving this with pork carnitas or chicken tacos, the sweetness of the strawberry complements the richness of the meat.
If you prefer a chunkier salsa, dice the ingredients slightly larger. For a smoother texture, pulse the ingredients briefly in a food processor, but avoid pureeing.