Ingredients
Scale
- 2 cups fresh strawberries, hulled and finely diced
- 1 large jalapeño, seeded (or partially seeded for extra heat) and finely minced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1/2 teaspoon kosher salt
- 1 teaspoon granulated sugar
Instructions
- Step 1: Prepare all fresh ingredients by washing and chopping the strawberries, finely dicing the red onion, mincing the jalapeño, and chopping the cilantro. Ensure the strawberry pieces are roughly the same size as the onion pieces for even texture.
- Step 2: In a medium mixing bowl, gently combine the diced strawberries, minced jalapeño, red onion, and chopped cilantro.
- Step 3: Pour the fresh lime juice over the mixture, then sprinkle in the kosher salt and granulated sugar.
- Step 4: Using a rubber spatula, gently fold all the ingredients together until they are evenly distributed. Avoid over-mixing to prevent the strawberries from breaking down into a jam-like consistency.
- Step 5: Taste the salsa and adjust seasoning as needed, adding a small pinch more salt or lime juice for balance. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Notes
- Store leftovers immediately in an airtight container in the refrigerator; this salsa is best enjoyed within 48 hours, as the strawberries will rapidly soften and release excess moisture.
- Never reheat this fresh salsa; simply take it directly from the refrigerator and give it a gentle stir just before serving to reincorporate any released juices.
- Elevate taco night by spooning this bright salsa over grilled chicken, beef tenderloin, or flaky white fish tacos for a refreshing sweet-and-spicy finish.
- To achieve the perfect spicy-sweet balance, reserve a few jalapeño seeds and add them back in gradually after the initial 30-minute chill time, since the heat intensifies as the salsa rests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American