Lunch/ Snacks & Appetizers

Strawberry Jalapeno Salsa

Strawberries in a salsa?! You bet! This sweet fruit is balanced out with the heat of jalapeno and the bite of fresh red onion. It’s packed with flavor from all sides! A pinch of salt rounds out all the flavors and hey… aren’t tomatoes a fruit anyway?

The store down the street has these super ripe, red all the way through kind of strawberries for sale at $5 for a whole 3 pack… I could not pass them up!

This recipe is simple… I mean really simple with only 5 ingredients. It comes together quickly and can be used on top of a shrimp lettuce cup, cilantro lime chicken, or just grab a bag of chips and dig in.

This comes together quickly and can be stored easily for a couple days in the fridge. But, once you get a chip in your hand, you’ll just keep going back for more.

Oh- very important word of warning for you on this recipe and just in general when following a recipe- make sure strawberries are in season and look awesome when you buy them. It’s the main ingredient in this and if it’s completely lacking in flavor then… you guessed it… the salsa will be lacking as well.

We like a little spice in my house, but I’ve gotten some doozies of jalapenos in the past. I like to take the ribs and the seeds out of the jalapeno (this is where the majority of the heat lives) so that I can control the heat and make it enjoyable for any guests. Feel free to leave them in if you want more heat.

Strawberry Jalapeno Salsa

Print Recipe
By Serves: 5-6 Prep Time: 10 minutes


  • 1 pint of strawberries, chopped
  • 1 jalapeno, diced (seeds and ribs removed)
  • ¼ of a red onion*, diced
  • 1 tbsp cilantro, chopped
  • 1 lime
  • salt



Add the chopped strawberries, jalapeno, red onion and cilantro to a small bowl. Gently mix to incorporate.


Roll the lime on the counter with the palm of you hand. Put a little pressure to release some of the juice in the lime. Slice the lime in half and squeeze the lime juice from each half into the bowl. Mix to combine.


Sprinkle with a pinch of salt and mix everything together. Taste for seasoning and add a little more salt if needed. Serve immediately or store in an airtight container in the fridge.


*If you don’t love the sharp bite of raw red onion, here’s a quick trick for toning down the flavor while still leaving the crisp texture of the raw onion: Dice the onions and put them in a siv (a small strainer). Run them under cold water for 60 seconds. Dry them on a paper towel and they are ready to be thrown into a recipe!

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