Thursday, June 3, 2010

Yum yum summertime…


Oh yes! It’s strawberry season! Okay, I’m really not all that excited as I let on. Strawberries are not my favorite fruit. They’re okay, but I can pass and not feel bad. CGMan loves them and the kids did, too, when they lived here. So for them, I learned to make Strawberry Salsa.

I’ve had several recipes over the years and this one seems to be the best, mostly because it is versatile. You can put it on grilled fish or chicken or even scoop it with pita or tortilla chips. It’s just yummy. Think you might like to give it a try? Well, here we go, let’s get the ingredients:


1/2 medium red onion
1 jalapeño pepper
1/2 red, yellow and green pepper
1/4 finely chopped cilantro leaves
1 cup fresh strawberries
1/4 cup fresh orange juice
2 TB fresh lime juice
2 TB extra virgin olive oil
salt and pepper



You’re going to add everything to one big bowl, so have it ready. First, chop the onion. You can chop as big or as small as you like. Put it in the bowl. Then cut the jalepeno lengthwise and scrape out the seeds (the book says use gloves, but I’m not a sissy. And I don’t have any gloves that haven’t been in a toilet), chop very finely and put into the bowl.

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Next you’ll need to seed the peppers and chop a half of each color. If you’re doubling the recipe, like I did, you can use one of each color, instead of just half. Chop them up and put them in the bowl.

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Chop a 1/4 cup of cilantro leaves (mm, I love that smell!) and put them in the bowl. Now for the strawberries. Cut the little tops off and then coarsely chop them. And into the bowl they go. Oh, now it’s starting to look good!

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Add the orange juice and the lime juice.

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I never could get the hang of squeezing the limes like that Italian lady with the boobs on the Food Network. So I just did that for the picture. Here’s how I really add the lime juice. Then add the olive oil. Give it a quick toss and then place in the fridge for at least 2 hours and up to 4 hours.

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    How’s that for summer goodness?





Fifteen minutes before serving, set it out so it can lose some of it’s chill. This is great served with chicken, fish, shrimp or just with chips.



I have made three batches of this already this summer. It’s a nice change from traditional salsas.

I hope you enjoy!

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