Yield: 1 Servings
|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