Pam Wiley, Virginia Farm Bureau)
How often do you have two food holidays that can be easily combined? May is both National Salsa Month and National Strawberry Month.
So I say let’s make it National Strawberry Salsa Month!
The first time I had a fruit salsa, it was on grilled salmon. And it was delicious. Since then, I’ve experimented with different fruit salsa recipes, and this one with strawberries is hands-down my favorite.
Its sweet and sour combination makes it good with both chips and with grilled fish or pork. You also could serve it over cream cheese with ginger snaps. This recipe is adapted from one on tasteofhome.com.
Try it; you’ll like it!
1½ cups diced fresh strawberries
1½ cups chopped red pepper
1 cup chopped green pepper
1 cup seeded, chopped tomato
1 seeded, chopped jalapeno pepper
2 tablespoons minced fresh cilantro
1 teaspoon sea salt
½ teaspoon crushed red pepper flakes
¼ teaspoon pepper
2 tablespoons honey
2 tablespoons lime juice
1 tablespoon lemon juice
In a large bowl, combine the first nine ingredients. In a small bowl, combine honey and lemon and lime juices, then gently honey mixture into the strawberry mixture. Cover and refrigerate for at least 4 hours. Stir just before serving.