I made this simple strawberry salsa recently to perk up the grilled pork we were planning for dinner.
It’s based on the Pam Anderson’s “Create-Your-Own Fruit Salsa” recipe from her book, The Perfect Recipe for Losing Weight and Eating Great.
I know I’ve mentioned this book before and even did a review of it a while back, since I use it so much.
In her headnote, Pam explains that you can “use whatever seasonal fruit you’ve got: mangoes, peaches, nectarines, apricots, plums, oranges, grapefruit, grapes, melons, strawberries, blueberries, apples, or pear. Or use a mix of fruit.”
Well, what I had was a big box of strawberries, so that’s what I used, creating a simple strawberry salsa.
She goes on to explain that you should choose a bell pepper color to contrast with the fruit, which means I should have used green or yellow to contrast with the strawberries. But as luck would have it, I only had a red one, so that’s what I went with. (It definitely would have been prettier with yellow or green; Oh, well. Next time.)
I love this kind of recipe – a basic template from which you can mix and match to create something of your very own.
This strawberry salsa recipe makes a generous 2 cups of salsa, or about 6 (1/3 cup) servings.
It was great on our grilled pork. I think it would be just as delicious on grilled chicken, shrimp or fish. Fresh fruit salsas are a delicious way to boost your intake of fruits and vegetables too, so I definitely see more of them on our menu his summer.
- 2 cups finely diced strawberries (or whatever fresh fruit you prefer)
- ½ medium yellow, red, or green pepper, finely diced
- 3 medium scallions, sliced thin, or ¼ cup finely diced red onion
- 1 small jalapeno pepper, stemmed, seeded, and minced
- 2-3 tablespoons fresh lime juice or rice wine vinegar
- 2-3 tablespoons chopped fresh cilantro, basil, parsley, or mint leaves
- Salt and fresh ground black pepper to taste
- In a medium bowl, stir together all the ingredients, using the smaller amount of lime juice or vinegar and fresh herbs listed and a sprinkling of salt and pepper.
- Let stand at room temperature for 10 to 30 minutes, for the flavors to blend.
- Before serving, taste and adjust the seasonings, adding more lime juice or vinegar, herbs and salt and pepper as needed.
I used rice wine vinegar and fresh mint because that’s what I had on hand.