I found this post on A Beautiful Mess and really wanted to try making all three dips for Cinco de Mayo. But I got tired (lazy), Publix didn’t have avocados, etc. and I ended up not doing any of them. But thanks to finding these ginormous (probably highly genetically altered) strawberries, I at least got to make the strawberry salsa.
Though mine came out more like a dip than a salsa, it was still really tasty. I put it in my food processor instead of hand chopping everything. Don’t know why I thought that would be a good idea.
I’ll go ahead and put up the recipe I actually used since it’s a bit different than Emma’s. But I’m sure her version is probably better. I had to use what I had on hand at the time.
Strawberry Salsa (or dip)
2 cups chopped strawberries
1/3 cup red onion
1 good squirt (about 1 tbsp) cilantro in a tube, but I’m sure fresh would be better
1 tsp. salt
2 cups chopped strawberries
1/3 cup red onion
1 good squirt (about 1 tbsp) cilantro in a tube, but I’m sure fresh would be better
1 tsp. salt
1 pinch garlic powder
1 pinch black pepper
1 finely chopped jalapeño pepper (optional)
1 pinch black pepper
1 finely chopped jalapeño pepper (optional)
juice from 1 lime
Mix everything together and let sit for about an hour to let flavors get happy.
This was great with our leftover tortilla chips, but I’d love to try it on top of some kind of savory main dish. Would strawberry salsa be good on fish? Thoughts? Suggestions?
I’ll probably be posting more recipes than usual this week. I have embarked on the Fantastically Awesome Week of Eating Clean. More to come on that. If I survive.
The salsa qualifies as a new healthy recipe for my 52 in 52 Weeks Challenge.
hclappy scraps 