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Fresh strawberry salsa with diced strawberries, red onion, and cilantro served in a dark bowl with lime in background.
Layla

Strawberry Salsa

Sweet, spicy, and unexpectedly addictive - this fresh salsa transforms ripe strawberries into the ultimate summer dip for chips, fish tacos, or grilled chicken.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Appetizer, Condiment
Cuisine: Fusion, Mexican-American
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

For the Salsa
  • 2 cups fresh strawberries diced small, about 1/4-inch pieces
  • 1/4 cup red onion finely diced
  • 1 jalapeño seeded and minced, or leave seeds for more heat
  • 1/4 cup fresh cilantro chopped, leaves and tender stems
  • 1 lime zested and juiced, about 2 tablespoons juice
  • 1 teaspoon honey optional, if berries are tart
  • 1/4 teaspoon kosher salt plus more to taste
  • 1/8 teaspoon black pepper freshly ground
For Serving
  • 1 bag tortilla chips or grilled fish, chicken, or pork

Equipment

  • Cutting board
  • Sharp Chef's Knife
  • Large Mixing Bowl
  • Microplane or fine grater (for lime zest)

Method
 

Prep
  1. Hull the strawberries and dice them into small, uniform pieces about 1/4 inch. You want them small enough to scoop but not so tiny they turn mushy. Transfer to a large bowl.
  2. Finely dice the red onion - you want about 2 tablespoons after dicing. Mince the jalapeño, removing seeds and pith if you prefer milder heat. Chop the cilantro.
  3. Add the onion, jalapeño, cilantro, lime zest, and lime juice to the strawberries. Sprinkle with salt and pepper. Gently fold everything together with a rubber spatula, being careful not to crush the berries.
  4. Taste the salsa. If your strawberries were tart, stir in the honey. Add more salt if needed - the salt should make the strawberry flavor pop without tasting salty. Let sit at room temperature for 10 minutes so flavors meld.
  5. Give the salsa one final gentle stir and transfer to a serving bowl. Serve immediately with tortilla chips, or spoon over grilled fish, chicken, or pork tacos.

Notes

Choose strawberries that are fully ripe and fragrant but still firm - overripe berries will make the salsa watery and mushy. For best texture, serve within 2 hours of making; the salt will eventually draw out moisture and soften the berries. Swap the jalapeño for half a minced serrano if you want more heat, or use a pinch of red pepper flakes in a pinch.