Strawberry Salsa
This strawberry salsa procedure has been bothering me since I observed it in Andrea Bemis’ new cookbook. She too has a blog of the identical name. I assumed I’d have to remain a while longer to prepare it, but I came across the impressive natural strawberries yesterday. Strawberry salsa was meant to be. If strawberries seem unusual in salsa, examine that tomatoes are also technically a fruit. Using strawberries rather is a fun way to turn up salsa and Caprese salad iterations, not to discuss pizza.
Unluckily, my strawberries weren’t actually as ripe and moist on the inside as they appeared to be on the surface. I clicked these photos regardless and let the salsa relax while I went to yoga. When I returned, I was welcomed with delightful, moist strawberry salsa. The lime, honey and salt just wanted some time to work their charm. This strawberry salsa is a beautiful party starter or bite, and it’s as savoury as it is colourful. I’ll surely be executing more batches of it before ripe summer tomatoes hit the store. I liked my salsa with chips, but I think it would be great on crostini, too.
Maybe with some feta incorporated in, or with goat cheese or ricotta layered in between. Strawberry season begin in early May and runs until the end of July which means the most appetizing, most delicious strawberries you can purchase can only be seen during those months. However, ever-changing farming methods and the ridiculous availability of shipping make fruits accessible year-round. These “off-season” strawberries will be extra on the crunchy, the less sweet side making them excellent to use in a salsa where the acidity of the lime juice and tomato will help making the fruit a bit softer. Adding sugar to crispy strawberries will also fight the out of season difficulties and add sweetness and soften them in their juices.
INGREDIENTS
- three tablespoons of lime juice
- ¼ teaspoon of sea salt
- three strawberries
- one jalapeño pepper
- four green onion
- Chips for serving
INSTRUCTIONS
- Cut the strawberry, four green onions, one jalapeno pepper,
- In a large bowl, whisk together three tablespoons of lime juice, ¼ teaspoon sea salt. Stir everything together.
Serve it with chips
