Ingredients
Method
- Dice the strawberries: Cut strawberries into small, uniform pieces (about 1/4 inch). If they are very large or watery, pat them dry with a paper towel to prevent a soupy salsa.
- Mix aromatics: In a medium bowl, combine the diced strawberries, red onion, serrano pepper, and cilantro. The mixture should look vibrant and colorful.
- Add dressing ingredients: Pour in the lime juice, honey, salt, and black pepper. Stir gently until everything is evenly coated.
- Rest: Let the salsa sit at room temperature for 10–15 minutes. This allows the sugar from the strawberries to release and balance with the acidity of the lime and heat of the pepper. Taste and adjust salt or lime if needed.
- Serve: Transfer to a serving bowl. For best texture, serve within 2 hours. If storing, keep refrigerated in an airtight container for up to 2 days (stir before serving as juices may separate).
Nutrition
Notes
The secret is letting the strawberries macerate with lime and jalapeño for just ten minutes before serving. It softens their firmness and lets the flavors meld without turning mushy. Serve it over grilled chicken, fish tacos, or even plain Greek yogurt for a quick snack that feels special.