When a salsa is a little bit country and a little bit rock and roll, the sky’s the limit. There’s no end to the appetizers, salads, fish, vegetables, crackers, chips, wraps and who know what else are a lot better when Strawberry Salsa enters the picture. The challenge is to avoid eating it all, and saving some for recipes.
I’ve been on a mission for most of the summer to come up with a Strawberry Salsa recipe and Labor Day seemed like the right time to make that happen. Most of the recipes out there call for cilantro and I have to admit, I’m just not a fan. I went for basil instead, and can’t imagine anything better. Other than that, I decided to keep it simple, which is a challenge.
- And the best thing about cooking with strawberries: the happy hens who get the strawberry tops.
The key, of course, to an optimal salsa is to let is marinate for a few hours, but before the bowl got into the fridge, I made Bill a wrap with a whole wheat tortilla, cream cheese, strawberry salsa and walnuts. Tomorrow, it’s going on top of grilled salmon.
- 16 oz. fresh strawberries, chopped
- 1 jalapeno pepper, seeds and pith removed and chopped very finely
- 1/2 cup chopped red onion
- 1/4 cup of tightly packed basil leaves, cut into ribbons
- 1 Tbsp. lemon juice
- 1/2 cup fresh squeezed orange juice
- zest of one orange
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
Combine all ingredients. Stir and allow to marinate for about an hour.
- Perfect for just about any occasion.