Salsa, strawberry
1 Servings
Ingredients
| Quantity | 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 | ||
Directions
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