Strawberry Salsa
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Strawberry salsa is a delicious condiment that comes together quickly with a handful of fresh ingredients. Make this fruit salsa recipe to use on everything from tortilla chips to tacos!
My salsa recipes have become really popular lately, probably because the cost for a jar of store-bought salsa has gone up so much.
If you’re tired of paying a lot of money for a flavorless condiment, you’ll love this strawberry salsa recipe!
Almost everyone loves an easy tomato salsa recipe, but have you ever made one with fresh fruit?
This recipe features juicy strawberries, creamy avocado, spicy jalapeno, and tart lime juice. I like the sweet strawberry flavor on grilled chicken, and I serve it with a basketful of air fryer tortilla chips.
My peach salsa is fantastic on air fryer tilapia and blackened salmon.
Why You’ll Love This Recipe
With minimal prep, this creative condiment is really versatile! It works perfectly as a dip or a topping!
It comes together really quickly in a blender – no cooking involved! Even better, it fits into a lot of diet plans. It’s naturally vegetarian, nut-free, dairy-free, and gluten-free.
Happy Kitchen Secrets
Here are my mom-tested cooking tips for making strawberry salsa! I tested this recipe countless times to save you from a failed attempt.
- Use ripe strawberries. For the best flavor and color, choose the best quality berries you can find. Strawberries are usually in season in spring and early summer months.
- Add the avocado last. To keep the salsa fresh and maintain the texture of the avocado, be sure to add it last, and mix the salsa gently.
- Remove seeds from the jalapeno. If you or your kids are sensitive to spicy foods, you can remove the seeds and white membrane, for a milder spice level.
Ingredients
This recipe uses only a handful of fresh ingredients. You’ll need:
- Strawberries: Fresh, ripe strawberries work best here.
- Avocados: Look for ripe but firm avocados so they hold their shape when mixed.
- Onion: I like to use red onion for this dish because it adds both flavor and color.
- Jalapeño: One tablespoon, finely diced, gives a nice amount of heat without overwhelming the sweetness of the salsa.
- Cilantro: Use 3 to 4 tablespoons of chopped fresh cilantro for a bright, herbaceous note.
- Lime: Fresh lime juice is best, but bottled lime juice will work too. You’ll need about 2 tablespoons to replace the juice of 1 lime.
- Salt: Just ½ teaspoon brings all the flavors together.
How to Make Strawberry Salsa
Step 1: Hull and slice the strawberries and set in a bowl. Stir in the red onion, jalapeño, cilantro, lime, and salt. Cover and set in the fridge until you’re just about ready to eat.
Step 2: Just before serving, cut the avocados in half, remove the pit, and dice. This keeps the avocado from browning. Stir the avocado into the strawberry mixture and season to taste if necessary.
Strawberry Salsa Recipe FAQ
Store any leftovers in an airtight container in the fridge, and try to use it up within 2 days. The avocado may brown slightly, but it will still be delicious!
Yes, but I recommend waiting to add the avocado until just before serving to keep it from getting mushy or discolored.
This recipe has a mild to moderate amount of heat from the jalapeno. If you’re sensitive to spicy food, start with a smaller amount or remove the seeds before dicing. You can also leave it out entirely.
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
Strawberry Salsa
Ingredients
- 1 pint strawberries
- 2 avocados
- 2 teaspoons red onion diced
- 1 tablespoon jalapeno diced
- 3-4 tablespoons cilantro chopped
- 1 lime juiced
- ½ teaspoons salt
Instructions
- Hull and slice the strawberries and set in a bowl. Stir in the red onion, jalapeño, cilantro, lime, and salt. Cover and set in the fridge until you’re just about ready to eat.
- Just before serving, cut the avocados in half, remove the pit, and dice. This keeps the avocado from browning. Stir the avocado into the strawberry mixture and season to taste if necessary.
Notes
- Store leftover salsa in an airtight container in the fridge for up to 2 days. The avocado may brown slightly, but it will still be delicious!
- You can make this in advance, but I recommend waiting to add the avocado until just before serving to keep it from getting mushy or discolored.
- This recipe has a mild to moderate amount of heat from the jalapeno. If you’re sensitive to spicy food, start with a smaller amount or remove the seeds before dicing. You can also leave it out entirely.
Nutrition
Other Salsa Recipes
We love homemade salsa at our house. These are some of our favorites:
Tropical pineapple salsa brings a tangy, fresh flavor to any dish.
Peach salsa is fresh and delicious, with the ideal mix of sweet, spicy and savory ingredients. And be sure to try this chipotle corn salsa! It’s the best way to use up fresh summer corn.
