Yield: 1 Servings
Measure | Ingredient |
---|---|
½ medium | Red onion; thinly sliced |
1 \N | Whole jalapeno pepper; minced |
½ \N | Whole red bell pepper; stemmed, seeded, julienned |
½ \N | Whole yellow bell pepper; stemmed, seeded, julienned |
½ \N | Whole green pepper; stemmed, seeded, julienned |
¼ cup | Fresh cilantro; finely shredded |
½ pint | Fresh strawberries; hulled, sliced |
¼ cup | Fresh orange juice |
2 tablespoons | Fresh lime juice |
2 tablespoons | Extra virgin olive oil |
\N \N | Salt and pepper; to taste |
Place all the ingredients in a large mixing bowl and toss to combine. Cover and refrigerate at least 2 hours or up to 4 hours. Fifteen minutes before serving, remove the salsa from the refrigerator, so it loses some of it's chill.
Yield: about 2½ cups
NOTES : This sweet summery salsa can accompany anything from toasted pita triangles to a cut of grilled fish, shrimp or chicken. You can transform the flavor and color of this salsa by substituting fresh blueberries or blackberries for the strawberries.
Recipe by: Fruit Cookbook by Nicole Routhiers Posted to MC-Recipe Digest V1 #764 by Sharon <jouet@...> on Aug 29, 1997