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Fresh Strawberry Jalapeño Salsa with diced strawberries, jalapeños, red onion, and cilantro in a white bowl.
Maryam

Strawberry Jalapeño Salsa

Sweet summer strawberries meet fiery jalapeño in this bold, addictive salsa that's perfect for chips, tacos, or grilled fish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Condiment
Cuisine: American, Mexican
Calories: 35
Ingredients Equipment Method Notes

Ingredients
  

Salsa
  • 2 cups fresh strawberries diced small, about 1/4 inch
  • 1 jalapeño finely minced, seeds removed for milder heat
  • 1/4 cup red onion finely diced
  • 1/4 cup fresh cilantro chopped
  • 2 tbsp lime juice freshly squeezed
  • 1 tsp honey
  • 1/4 tsp kosher salt plus more to taste
  • 1/8 tsp black pepper freshly ground

Equipment

  • Medium mixing bowl
  • Sharp knife
  • Cutting board

Method
 

Prep
  1. Hull and dice strawberries into small, even pieces about 1/4 inch. This size gives you balanced bites and helps the salsa hold together on a chip. Transfer to a medium mixing bowl.
  2. Finely mince the jalapeño, removing seeds and white pith if you want less heat. Finely dice the red onion. Chop the cilantro. Add all three to the bowl with strawberries.
  3. Add lime juice, honey, salt, and pepper. Toss gently with a spoon until everything is evenly distributed. Taste and adjust salt or lime as needed - strawberries vary in sweetness.
  4. Let sit at room temperature for 10 minutes before serving, or cover and refrigerate up to 2 hours. The brief rest allows flavors to meld. Stir once more before serving. Best the day it's made.

Notes

For a fruitier, less spicy version, swap half the jalapeño for finely diced cucumber. This salsa is exceptional over grilled salmon or swordfish - the heat and sweetness cut through rich fish beautifully. If your strawberries are very sweet, add an extra squeeze of lime to keep the balance sharp.