Tomorrow I'll be at Green City Market making Strawberry Salsa with the Sprouts. Even if you're busy or too far away to make it, I still want to get you the recipe. It's a quick recipe to brighten up a weeknight dinner.
Seedling's weekly email tells proclaims that this is the strawberry's peak week. To celebrate this, we're eating strawberries every day: in our cereals, in our yogurt, in our smoothies, and in our salsa. Salsa? Yes, salsa. With a bit of red tomato, it partners well with grilled chicken, fish tacos, and even chips. Get it while you can.
Paired with Fish Tacos
Strawberry Salsa
Makes approximately 1 ½ cups
¾ cup strawberries, cut into small dice
½ tomato, cut into small dice
2 tablespoons diced red onion
¼ Serrano chile, minced
1 tablespoon cilantro or mint, finely chopped
1 teaspoon lime juice
Mix all ingredients in a medium bowl and serve with chips or as a sauce for fish or chicken.
Makes approximately 1 ½ cups
¾ cup strawberries, cut into small dice
½ tomato, cut into small dice
2 tablespoons diced red onion
¼ Serrano chile, minced
1 tablespoon cilantro or mint, finely chopped
1 teaspoon lime juice
Mix all ingredients in a medium bowl and serve with chips or as a sauce for fish or chicken.
Originally posted in June 2010
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This sounds fantastic! Any other ideas for what I can do with the four giant buckets of strawberries we picked before they go bad? What can I freeze?
ReplyDeleteChristy, you can definitely freeze strawberries. I usually freeze several pints. Hull them and then freeze them on a parchment lined baking sheet. Once they're solid, throw them into a sealable bag. We use them in smoothies all year long.
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