Nothing says summer quite like a big, colorful bowl of Strawberry Salsa! This sweet, tangy, and just-a-little-spicy twist on classic salsa comes together in a snap and brings the freshest flavors to any table. Whether you’re dipping crispy chips, topping grilled chicken, or spooning it over tacos, this salsa is sunshine in a bowl — with juicy strawberries leading the way.
Why You’ll Love This Recipe
- Vibrant & Refreshing: The juicy strawberries and zesty lime create a salsa that bursts with summery freshness in every bite.
- Super Quick to Make: You only need ten minutes and a handful of ingredients, making it perfect for impromptu gatherings or snack cravings.
- Incredibly Versatile: Enjoy it as a dip, a taco topper, or even spooned over grilled proteins—it shines everywhere!
- A Gorgeous Pop of Color: Strawberry Salsa is as beautiful as it is delicious, bringing festive flair to any occasion.
Ingredients You’ll Need
Strawberry Salsa keeps things simple, using only fresh, vibrant ingredients that let every color and flavor shine. Each component gives the salsa its distinct taste, lively texture, and beautiful presentation—trust me, you don’t want to skip a thing!
- Juice and zest from 1 medium lime: Delivers zippy brightness and an extra pop of flavor—use both juice and zest for maximum citrusy punch.
- 1 ½ teaspoons honey or maple syrup: Adds a gentle touch of sweetness to balance the jalapeño’s heat and the lime’s tang; swap in maple syrup for a vegan option.
- Pinch of fine sea salt: Enhances every flavor and draws out the strawberries’ natural juiciness.
- 1 pint of strawberries, hulled and diced: The undeniable star—ripe, juicy berries bring sweetness, color, and that irresistible fresh fruit vibe.
- 1 jalapeño pepper, seeded and chopped: Adds mild heat and crunch; control the spice by adjusting how much of the seeds you include.
- ½ small red onion, chopped: Gives the salsa a gentle bite and gorgeous flecks of color throughout.
- ½ cup chopped fresh cilantro: Lends herbal brightness and the classic salsa aroma; use leaves and tender stems for extra flavor.
- Freshly ground black pepper, to taste: Offers a hint of warmth and depth—season as you like.
- Chips for serving: The classic way to scoop up every juicy bite—but don’t stop there, use this salsa anywhere!
Variations
One thing I absolutely love about Strawberry Salsa is how playful and customizable it is. Whether you’re looking to jazz things up with extra veggies, swap for what’s on hand, or adjust for dietary needs, this recipe is your delicious blank canvas.
- Mango Twist: Add a diced mango for extra tropical sweetness and a sunshine-bright color combo.
- Spicy Kick: Try adding a little minced serrano pepper or a pinch of crushed red pepper flakes if you crave more heat.
- Cucumber Crunch: Toss in diced cucumber for a cooling crunch that plays beautifully with the strawberries.
- Corn & Avocado: Fold in a handful of sweet corn kernels and diced avocado for extra texture, richness, and fresh-from-the-farm flavor.
- Red Pepper Pop: Swap out (or add!) some finely chopped red bell pepper for a milder, sweeter take with added vibrant color.
How to Make Strawberry Salsa
Step 1: Whisk the Dressing
In a large bowl, start by whisking together the fresh lime juice and fragrant lime zest with the honey (or maple syrup, for a vegan version) and a pinch of salt. This bright, sweet-tangy mixture is the flavor backbone of your Strawberry Salsa and makes every berry sparkle.
Step 2: Add the Veggies & Berries
Now comes the fun part! Gently stir in your diced strawberries, finely chopped jalapeño, red onion, and fresh cilantro. Sprinkle in a few grinds of black pepper and fold everything together just until the salsa looks vibrant and evenly mixed.
Step 3: Season & Taste
Taste-test your salsa and adjust as needed! Maybe you want a little more lime for zing, an extra drizzle of honey for sweetness, or a pinch more salt to make everything pop. Trust your taste buds and make it your own.
Step 4: Marinate or Serve
If your strawberries are extra juicy, you can scoop up your Strawberry Salsa immediately! But if you have the patience (and time), let it marinate for about 30 minutes in the fridge. That extra rest gives the flavors time to mingle and the salsa to get perfectly juicy.
Pro Tips for Making Strawberry Salsa
- Choose Ripe, Fragrant Strawberries: The best Strawberry Salsa begins with perfectly sweet and juicy berries, so seek out ripe, deep-red fruit for true flavor magic.
- Finely Chop for Maximum Flavor: Dice your ingredients into small, even bits so every bite is a perfect mix of sweet, spicy, and crunchy.
- Taste as You Go: Strawberries vary in sweetness and acidity, so always sample and tweak the lime, honey, and seasoning as needed.
- Let It Marinate: If you have the time, let the salsa rest for 30 minutes—the flavors meld, the onions mellow, and the strawberries get extra juicy!
How to Serve Strawberry Salsa
Garnishes
For a fresh, eye-catching effect, top your Strawberry Salsa with a sprinkle of extra chopped cilantro, thin slices of chili, or a few strawberry quarters. A little extra lime zest sprinkled over the top adds an irresistible aroma and just the right pop of color.
Side Dishes
This salsa shines as the life of any appetizer table, especially with salty tortilla chips. It’s also a bright sidekick alongside grilled chicken, fish tacos, or spicy black bean burgers—anywhere you’d love a sweet-tart contrast!
Creative Ways to Present
For a party-ready look, serve your Strawberry Salsa in individual glass jars or small bowls, or pile it on crisp tostada shells for pretty, colorful appetizers. Top grilled halloumi or a big summer salad with a generous spoonful for instant wow factor!
Make Ahead and Storage
Storing Leftovers
Keep any leftover salsa in an airtight container in the refrigerator for up to 3 days. The flavors deepen as it sits, and it’s just as delicious the next day—though you might notice a bit more juiciness as the strawberries release their lovely natural syrup.
Freezing
Strawberry Salsa is best enjoyed fresh, as freezing will soften the strawberries and change the salsa’s crisp texture. For peak flavor and crunch, make it the day you plan to serve it (or just a few hours ahead for best results).
Reheating
No need to reheat—this salsa is pure, cool, refreshing goodness straight from the fridge! If you’ve left it out for a while, just give it a gentle stir and maybe an extra squeeze of lime before serving again.
FAQs
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Can I make Strawberry Salsa ahead of time?
Absolutely! Actually, a short marinating time in the fridge helps the flavors develop further. Just prepare the salsa up to a few hours in advance and keep it chilled until serving for the freshest taste and texture.
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How spicy is this salsa?
The heat is mild, thanks to the seeded jalapeño. For less spice, use a small jalapeño or omit the seeds. For more, leave in some seeds or add a touch of minced serrano.
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What dishes pair well with Strawberry Salsa?
Strawberry Salsa is fantastic on grilled chicken, shrimp tacos, black bean bowls, or as a vibrant topping for salads and grain bowls. Don’t forget it makes a knockout appetizer with tortilla chips, too!
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Can I use frozen strawberries instead of fresh?
For the best texture and flavor, always use fresh strawberries. Frozen berries become too soft and juicy once thawed, which can make the salsa watery and less visually appealing.
Final Thoughts
If you’re looking for a dish that’s guaranteed to get people talking, you can’t beat the vibrant flavors and show-stopping beauty of Strawberry Salsa. Go ahead—grab a bowl, scoop up a bite, and let summer’s sweetest, freshest party begin!
Print
Strawberry Salsa Recipe
- Prep Time: 10 mins
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Description
This refreshing Strawberry Salsa is a perfect balance of sweet and spicy, making it a delightful snack or appetizer. The combination of fresh strawberries, zesty lime, and jalapeño creates a burst of flavor that pairs beautifully with crispy chips.
Ingredients
Juice and zest from 1 medium lime
- 1 1/2 teaspoons honey or maple syrup
- Pinch of fine sea salt
For the salsa:
- 1 pint of strawberries, hulled and diced
- 1 jalapeño pepper, seeded and chopped (adjust to taste)
- 1/2 small red onion, chopped
- 1/2 cup chopped fresh cilantro
- Freshly ground black pepper, to taste
For serving:
- Chips
Instructions
- In a large bowl, prepare the dressing: Whisk together the lime juice, lime zest, honey or maple syrup, and salt.
- Mix the salsa: Add the strawberries, jalapeño, onion, and cilantro to the bowl. Season with black pepper and mix well.
- Adjust and marinate: Taste the salsa and adjust seasonings if needed. Let the flavors meld by marinating for about 30 minutes before serving.
- Serve: Enjoy the salsa with chips. Store any leftovers in the fridge for up to 3 days.
Notes
- Recipe minimally adapted, with permission, from Dishing Up the Dirt by Andrea Bemis.
- Make it vegan: Use maple syrup instead of honey.
- Andrea’s tip: When chopping fresh herbs like cilantro, dill, and parsley, there’s no need to separate the leaves from the tender stems—chop everything! The stems offer a lot of flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 44
- Sugar: 6.6g
- Sodium: 532.7mg
- Fat: 0.3g
- Saturated Fat: 0g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 11.2g
- Fiber: 2.6g
- Protein: 0.9g
- Cholesterol: 0mg
