Description
This fresh and flavorful Strawberry Pineapple Salsa is a delightful combination of sweet, tangy, and savory. It’s perfect as a topping for grilled fish or chicken, a dip with tortilla chips, or a vibrant addition to any meal.
Ingredients
Scale
- 1 pint (about 2 cups) fresh strawberries, hulled and diced
- 1 1/2 cups fresh pineapple, peeled, cored, and diced
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño pepper, seeded and minced (optional, for heat)
- Juice of 1 lime (about 2 tablespoons)
- Zest of 1/2 lime
- Pinch of Salt
Instructions
- Combine Fruits: In a large mixing bowl, combine the diced strawberries and diced pineapple. Stir gently to mix.
- Add Onion and Cilantro: Add the finely chopped red onion and chopped cilantro to the bowl with the fruit.
- Add Jalapeño (Optional): If using, add the minced jalapeño to the bowl. Remember to wear gloves when handling jalapeños, and avoid touching your eyes.
- Add Lime Juice and Zest: Squeeze the juice of one lime over the ingredients in the bowl. Add the zest of half a lime.
- Mix Gently: Gently stir all the ingredients together until they are well combined. Be careful not to crush the fruit.
- Chill: Cover the bowl with plastic wrap or a lid. Refrigerate for at least 30 minutes to allow the flavors to meld. Chilling also enhances the refreshing quality of the salsa.
- Serve and enjoy!
Notes
- Pineapple: Use a ripe, juicy pineapple for the best flavor.
- Strawberries: Fresh strawberries are preferred, but you can use frozen strawberries in a pinch. Thaw them completely and drain any excess liquid before dicing.
- Jalapeño: The jalapeño adds a touch of heat. If you prefer a milder salsa, omit the jalapeño or remove the seeds and membranes before mincing.
- Lime: Freshly squeezed lime juice is always best.
- Cilantro: If you don’t like cilantro, you can substitute fresh parsley.
- Serving Suggestions: This salsa is delicious served with grilled fish, chicken, or pork. It’s also great as a dip with tortilla chips or as a topping for tacos or salads.
- Make-Ahead: You can make this salsa a few hours ahead of time and store it in the refrigerator.
- Storage: Store any leftovers for 2-3 days.