Strawberry Jalapeno Salsa Recipe
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The best strawberry jalapeño salsa recipe ever, with green onion, lime, basil, cilantro and just a touch of coconut nectar. This simple sweet and savory fruit salad is what it’s all about! WFPB Vegan, healthy and super tasty.
It’s strawberry season in California and we are getting ready for the best Cinco de Mayo Fiestas! You know how we do!
As always there is going to be a Salsa Bar featuring all the classics: this popular restaurant style tomato salsa of course but also some exotic variations like mango and avocado, cantaloupe, dragon fruit, orange, pineapple, passionfruit, jicama, tomatillo and off course juicy California strawberries.
This Goddess Strawberry Salsa Recipe is Everything!
I simply can’t ever seem to make enough.
The gist of it is that you replace the tomatoes from the classic “salsa fresca” recipe with sweet, fragrant fresh strawberries. Add a spicy jalepeno and just in case you like it extra sweet just hit it with a touch of coconut nectar.
The organic strawberries I grow in my own containers are usually way smaller than the commercial ones but also extra sweet, so I almost never need to bump up the sweetness. Taste as you go, it will all depend on the berries you can get your hands on.
The secret here lies in finding that perfect balance between the sweetness of the strawberries, the tartness of lime and spicy jalapeño.
Serve with a mix of really good chips, think blue corn tortilla chips, quinoa, lentils, pita, even the colorful root vegetable chips should make an appearance on this salsa bar. Or simply use your strawberry jalapeno salsa to top some bruschetta and call it a day. Let’s do this!
Strawberry Jalapeno Salsa
The best strawberry jalapeño salsa recipe ever, with green onion, lime, basil, cilantro and just a touch of coconut nectar.Print Recipe
- 1 lb strawberries
- 1 jalapeno -sliced or diced
- 2 scallions -chopped
- 3 tbsp fresh basil leaves -thinly sliced
- 3 tbsp fresh cilantro leaves
- 1 drizzle coconut nectar (OPTIONAL)
- 1 lime -halved
- Rinse and hull the strawberries then cut them into 1/3 inch dice.
- Add the chopped strawberries to a salad bowl and toss together with the scallions, jalapeño, a fresh squeeze of lime juice and a pinch of sea salt.
- Taste and adjust sweetness to your liking with coconut nectar, add more sea salt and lime juice as needed to your preference. Mix in the basil and cilantro leaves reserving some for garnish.
- Serve chilled with your favorite chips or with these jackfruit carnitas tacos.
Calories: 44kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 2mg | Potassium: 207mg | Fiber: 2g | Sugar: 6g | Vitamin A: 235IU | Vitamin C: 77.2mg | Calcium: 32mg | Iron: 0.7mg
Servings: 4 people
This salsa was the talk of the party at our family bbq. Wish I had listened and made more, It was gone in no time with cinnamon pita chips. Probably the best fruit salsa I ever made. Thank you for sharing these simple but oh so delicious recipes.