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Bright and refreshing Strawberry Salsa is perfect for dipping chips or adding to salads, tacos, fish, or chicken! This version of fruit salsa has hints of sweetness from fresh strawberries and a kick of heat from the jalapeño. It takes 15 minutes to make and is a great appetizer or topping!
You may also like my easy cranberry salsa or my tomato bruschetta bread.
Have you had strawberry salsa?
If you’ve never had a fruit salsa, you’re in for a real treat. This Strawberry Salsa is sweet and savory, and the cucumber makes it super refreshing while the cilantro adds a bright, citrus flavor. Serve this at your next summer BBQ or potluck and everyone will be asking for the recipe.
Serve it with this honey chipotle grilled chicken. So good!
Recipe Overview
Ingredients needed
Here is a list of the ingredients you will need. Full measurements are listed further down below in the recipe card.
- Cucumbers: I recommend using English or Persian cucumbers.
- Strawberries: Look for ripe strawberries that are bright red with fresh, green caps. They should be firm but not hard.
- Tomatoes: Feel free to use grape or cherry tomatoes instead of Roma.
- Red onion: I prefer red over sweet white onions.
- Jalapeño: De-seed for less heat.
- Cilantro: Fresh cilantro adds a nice herby taste. If cilantro tastes like soap to you (it’s genetic!), omit or substitute it with flat-leaf parsley.
- Salt and pepper
- Lime juice: Or you can use lemons
- Extra-virgin olive oil Tastes best for salsa.
How to make it
Step 1: Prepare all the vegetables and strawberries.
Step 2: Add them to a mixing bowl.
Step 3: Add the chopped cilantro and season with salt and pepper to your taste. Squeeze over the lime juice and add the oil.
Step 4: Gently stir to combine. Enjoy grilled chicken as a garnish or tortilla chips as a dip
Tips from my kitchen
- Finely dice: The fruits and vegetables should be diced into small, uniform pieces. This will ensure the salsa can easily be scooped up with chips, and it will make for a more balanced bite.
- Customize the recipe: Make this your own by adding in other fruits like pineapple, mango, or peaches for a different flavor profile. You can also swap cilantro for mint for a refreshing taste.
Frequently asked questions
If you like cilantro, you will definitely enjoy it in this recipe. Not only does it add fresh flavor, but it also adds a lovely pop of color.
You do not need to peel tomatoes for salsa. However, you can if you’d like, it’s really just a matter of personal preference.
Yes. You can use peach, mango, or pineapple. Those would be my top choices.
Yes. If you have kiddos that will be having this as well and are worried, you can skip the jalapenos.
Serving suggestions
- Chips: This dip is wonderful served with tortilla chips, or for a sweet twist, try cinnamon sugar chips. It’s best to use a sturdy chip that can hold up to the chunky fruits without breaking.
- Grilled meats: For a refreshing, summery touch, top grilled chicken or fish with this salsa.
- Tacos: Use this salsa as a topping for your favorite tacos. It’s especially delicious with fish tacos.
- Salads: Mix this into a fresh green salad for a burst of juicy sweetness and color.
- Snack tray: Add this dip to an array of snacks for a unique and vibrant appetizer option.
How to store
Transfer any leftover strawberry salsa to an airtight container. Refrigerate for up to three days.
Before serving leftovers, give them a good stir to redistribute the flavors and ingredients. Add a bit more salt if needed.
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Strawberry Salsa
Video
Ingredients
- 1 English cucumber, finely diced
- 1 pound strawberries, finely diced
- 2-3 roma tomatoes, finely diced
- 1 small red onion, minced
- 1-2 jalapeño , seeded and finely chopped
- 1 bunch fresh cilantro, finely chopped
- Kosher salt and ground pepper, to taste
- 1 lime, juiced
- 1 tablespoon extra-virgin olive oil
Instructions
- Prepare all the vegetables (1 English cucumber-chopped,, 2-3 roma tomatoes, chopped, 1 small red onion-diced, 1-2 jalapeño – diced), and 1 pound strawberries (diced) and add them to a mixing bowl.
- Add the 1 bunch fresh cilantro (chopped) and season with Kosher salt and ground pepper to your taste.
- Squeeze over the 1 lime juice and add the 1 tablespoon extra-virgin olive oil; gently stir to combine.
Notes
- Transfer any leftovers to an airtight container. Refrigerate for up to three days. Before serving, give it a good stir to redistribute the flavors and ingredients. Add a bit more salt, if needed.
- Do not use frozen strawberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipes ! I love all of them ! Very helpful n deliciously nourishing ❤️