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This 5-ingredient Strawberry Salsa is juicy, sweet, and perfect for summer! Filled with ripe strawberries, jalapeno, and red onion, enjoy this fresh salsa with chips, on tacos, and grilled meats for a sweet touch on all of your Mexican favorites.
Nothing says summer quite like fresh berries, and strawberries are one of my favorites! They’re sweet, delicious, and have so many uses in the kitchen from strawberry margaritas to fresas con crema and even salsas like this one.
This Strawberry Salsa is super refreshing and a nice change from spicy red or green salsas. Plus, it can be enjoyed as a snack, appetizer, topping on tacos, or even for dessert with my cinnamon chips!
While this strawberry salsa recipe is definitely sweet, the diced jalapeno and red onion offer a little heat and savoriness in each bite. The two are needed to round out the flavors and makes it a suitable topping on savory dishes like tacos and grilled meats.
How to pick the best strawberries
Strawberries don’t continue ripening after they’ve been removed from the vines, so it’s important you pick fresh, seasonal berries. Head to the farmer’s market in the summer for the best varieties or look for bright red berries with green caps at the grocery store. The flesh on the inside should be red and not too white (this means they weren’t fully ripe when they were picked).
Lastly, fresh strawberries are always best when it comes to salsa. Thawed frozen strawberries will have too much liquid and a soggy texture. Better to go with firm, fresh berries if you can!
Strawberry salsa ingredients
- Strawberries – You can usually find strawberries year-round here in the United States, but I recommend buying them when they’re at their peak between June and August. Look for berries with a bright red color and green tops (as opposed to brown). They should be red inside and taste sweet and flavorful.
- Jalapeno – One diced jalapeno in the fruit salsa gives it a playful kick without overpowering the light, sweet flavors. To turn down the heat, remove the seeds and veins from the pepper beforehand.
- Red onion – For just a touch of tartness and a nice crunch.
- Cilantro and lime – The herbiness and citrus flavors from these two give the salsa a lot of brightness and a pop of color.
How to make strawberry salsa
It’s so easy! Just add all of the salsa ingredients to a medium bowl and toss to combine. Serve it right away or store it in the fridge for later.
The batch will last for 3 days in the fridge.
Tips and substitutions
- For a sweeter salsa, mix in 1 tablespoon of granulated sugar or honey at a time. Taste as you go until it’s at your desired level of sweetness.
- Leave it to chill! Let the assembled salsa sit in the fridge for about 2 hours before serving. This time will give all of the flavors a chance to meld together, making the salsa taste even better.
- For a spicier salsa, use serrano peppers instead of jalapenos or leave the seeds and veins intact in the jalapeno.
- To store, keep the salsa in a sealed container in the fridge for up to 3 days.
What to eat with strawberry salsa
There’s nothing wrong with diving into this salsa with a bowl of tortilla chips or just a spoon but if you want to bring some excitement to your meals, enjoy it with these suggestions:
- On tacos: Spoon some on top of chicken tacos, carnitas, or flank steak tacos.
- With chips: Keep it simple with homemade tortilla chips or make it a dessert with sweet cinnamon chips.
- With other salsas: Put out a bowl of strawberry salsa next to roasted tomato salsa, salsa verde, and grilled corn salsa. Your guests will love the variety!
- On spicy food: A scoop of strawberry salsa on the side of your shrimp fajitas, tortas ahogadas, and chipotle chicken will cool things down.
- With seafood: Like baja fish tacos, grilled shrimp tacos, or on top of these jalapeno salmon patties.
More fruit salsa recipes
Strawberry Salsa
Ingredients
- 1 lb strawberries, hulled and finely diced
- 1 jalapeño pepper stem and seeds removed, finely diced
- 1/2 cup finely diced red onion (about 1/4 medium red onion)
- 1/4 cup chopped cilantro loosely packed
- 1 lime, zested and juiced
- 1 small pinch salt
Instructions
- Add all ingredients to a medium bowl. Toss together until combined.
- Serve immediately, or refrigerate in a sealed container for up to 3 days.
Notes
- For a sweeter salsa, mix in 1 tablespoon of granulated sugar or honey at a time. Taste as you go until it’s at your desired level of sweetness.
- Leave it to chill! Let the assembled salsa sit in the fridge for about 2 hours before serving. This time will give all of the flavors a chance to meld together, making the salsa taste even better.
- For a spicier salsa, use serrano peppers instead of jalapenos or leave the seeds and veins intact in the jalapeno.
- To store, keep the salsa in a sealed container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe it was very good