Strawberry salsa is to me one of those dishes that makes you love life. Sweet, a little heat, savory. You cannot but feel alive when you are enjoying it! Now…if only strawberries and tomatoes were ripe at the same time here 😉
- 1 pound fresh strawberries
- 4 roma tomatoes, seeded, cored and finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 2 cloves garlic, minced
- 1 small fresh lemon, juiced
- 1 Tbsp olive oil
- Sea salt, to taste
Fill a dishpan with cool water and ¼ cup apple cider vinegar, soak strawberries to wash. Drain, rinse gently and drain again. Lay strawberries on a layer of new paper towels, let air dry mostly.
Hull the strawberries, roughly chop.
Add strawberries through olive oil in a large bowl. Add a pinch of salt. Let chill, covered, for an hour or two, taste for salt, adjust as needed. If your strawberries are not locally grown, a pinch of sugar may also be needed.
Store tightly sealed in the refrigerator, use with 2 days for best taste.