Salsa, strawberry

Yield: 1 Servings

Measure Ingredient
½ medium Red onion; thinly sliced
1 Whole jalapeno pepper; minced
½ Whole red bell pepper; stemmed, seeded, julienned
½ Whole yellow bell pepper; stemmed, seeded, julienned
½ 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
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

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