My mother likes to remind me that in the midst of summertime, way back in the 70’s, she’d often find me sitting in her garden strawberry patch; helping myself to a snack. It was the same with tomatoes. What can I say, I’m a fan of red fruit. So it makes sense that I love a good salsa made with either one. This time of year, when the strawberries are especially good; I crave a cold fresh strawberry salsa with pineapple – the green freshness of mint & parsley mixing with the sweet tang of summer strawberries & pineapple. Add a bit of crunch, and the bite of red onion & a little heat and I just. Can’t. Stop. Eating this stuff. I searched for a good recipe online, but couldn’t find anything close to what I wanted in my mind, so I created one. It’s a great healthy snack.
- 1 lb. clamshell strawberries, hulled and chopped - yields about 2 cups chopped
- 1½ C diced pineapple
- ¼ red onion, diced
- 1 handful of mint leaves, chiffonade
- handful of fresh parsley, finely diced
- 2 stalks of celery, diced
- juice of 1 lime
- pinch of seas salt
- pinch or a shake of hot red pepper flakes or ¼ -1/2 diced jalapeño - adjust amount to your taste
- Place all ingredients in a clear glass bowl & stir well. How simple is that? Allow flavors to come together for up to an hour in the refrigerator. Serve immediately. Lasts only about a day in the fridge.
- Great on grilled fish, fish tacos, with nacho chips, or toasted pita; or on top of your favorite greens. Or you can just enjoy it by the spoonful.
Make it just before you plan to serve it. Also know that the strawberries will start to release their juice up as soon as they meet the rest of the ingredients in the bowl. If you see more than 1/3 of the salsa submerged in its juice, just pour some off some salsa to keep it from trying to become Strawberry Gazpacho; which is awesome if you want to eat it with a spoon, but not awesome for nacho chips. No one likes soggy nacho chips.