This recipe from "The Farmer and the Foodie's" Gwen Schoen became an instant favorite with the California Country team. Sweet (strawberries) plus hot (jalapeño) equals amazing!
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2 cups diced fresh strawberries
1/2 cup finely diced red onion
1/2 cup finely diced yellow bell pepper
1/2 cup finely chopped cilantro
1 to 2 tbsp. finely minced jalapeño chile, seeds removed, or to taste
1 tbsp. sugar
2 tsp. white vinegar
2 tsp. finely chopped mint (optional)
1 tsp. sea salt, or to taste
Juice of 1 fresh lime
Combine all ingredients. Toss gently to blend. Let stand 30 minutes at room temperature before serving.
Try it on grilled fish or pork or just with tortilla chips.
Note: While the mixture stands, it will develop juice. The salsa is best served the same day it is made.
Makes 3 cups