Strawberry Salsa
Ingredients
- 1 pound strawberries – hulled and small-diced (~40 medium strawberries)
- 1/4 cup red onion – finely chopped (~0.5 medium red onions)
- 2 tablespoons jalapeño – seeded and minced
- 1/4 cup fresh cilantro – chopped
- 2 tablespoons fresh lime juice
- 1/2 teaspoon fine sea salt
- tortilla chips – for serving
Instructions
1. Small-dice the strawberries; finely chop the red onion; seed and mince the jalapeño; chop the cilantro.
2. Combine the prepared ingredients in a medium bowl.
3. Add the fresh lime juice and fine sea salt; toss gently to coat.
4. Let stand at room temperature for 10–15 minutes until lightly juicy and flavors meld.
5. Taste and adjust seasoning if needed.
6. Serve with tortilla chips or refrigerate up to 4 hours before serving.
Strawberry salsa is a bright, fresh spin within the Mexican salsa family, balancing sweet fruit with onion bite, chile heat, and herbal notes. The texture is crisp and juicy, with small dice that scoop easily and hold together on chips or tacos. Lime and salt lift the natural strawberry flavor, making it lively rather than dessert-like, and the chile’s warmth keeps it firmly savory.
Fruit salsas have long existed alongside tomato- and chile-based salsas in Mexico, especially in regions where seasonal produce is abundant. While mango and pineapple are common, strawberries thrive in states like Michoacán and Baja California, and cooks fold them into fresh salsas for grilled fish, pork, and antojitos. In recent decades, strawberry salsa has spread widely, featured as a seasonal accompaniment that showcases peak spring berries while following the same chop-and-macerate technique traditional to many raw salsas.