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–+ servings
Freshly made Strawberry Jalapeño Salsa in a bowl with cilantro garnish.
Callie Brooks

Strawberry Jalapeño Salsa

Bright, slightly spicy, and impossibly fresh, this Strawberry Jalapeño Salsa balances soft diced strawberries with a crisp bite of red onion and a lime-and-orange lift.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Condiment
Cuisine: Mexican, Summer
Calories: 50
Ingredients Method Nutrition Notes

Ingredients
  

Fresh ingredients
  • 1 pint strawberries, hulled and diced Look for firm, ruby-red berries.
  • 1-2 pieces jalapeños, deseeded and finely minced Adjust heat to taste.
  • 1 small red onion, minced White onion can be swapped.
  • 1 small handful fresh cilantro, chopped Leaves and tender stems.
  • 1 medium orange zest Zest before juicing.
  • 1 tablespoon fresh lime juice Start with this amount and adjust to taste.
  • to taste salt and freshly ground black pepper

Method
 

Preparation
  1. Hull the strawberries and cut them into roughly 1/4- to 1/2-inch pieces.
  2. Slice the jalapeño lengthwise, scrape out the seeds (and membranes if you want less heat), then finely mince.
  3. Mince about 2 tablespoons of red onion.
  4. Rinse cilantro, shake off excess water, and chop the leaves and tender stems.
  5. Zest one medium orange directly into a bowl, then squeeze fresh lime juice.
Assembly
  1. Gently combine strawberries, jalapeño, onion, cilantro, orange zest, lime juice, and a pinch of salt in a medium bowl.
  2. Taste and season with salt and pepper; add more lime if desired.
  3. Let the salsa rest for 10–15 minutes at room temperature before serving.

Nutrition

Serving: 1gCalories: 50kcalCarbohydrates: 12gProtein: 1gSodium: 50mgFiber: 1gSugar: 8g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To refresh, give the salsa a quick stir before serving and add a squeeze of lime.

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