I was excited to find fresh strawberries being sold during my most recent visit to the Rillito Park Farmers Market. The vibrantly red strawberries were harvested out of Oxnard, California. I ended up buying a full tray of them as I love the taste of fresh strawberries and I wanted to incorporate this fruit into my next two Sunday Salsas.
The first strawberry salsa I created was a Pico de Gallo con Fresas. The chunky salsa has a vast blend of flavors. There is a small amount of heat from the jalapeños, two different onions in the salsa, plus cilantro and mango, but the sweet strawberries are what stands out in this dish.
I also added a prickly pear lime juice to bring all of these flavors together. It is a homemade mixture of prickly pear syrup and lime juice. If you can’t find prickly pear syrup, no worries. The lime juice itself will provide the necessary acid and sweetness for Pico de Gallo con Fresas.
The salsa is a very addicting snack to consume with tortilla chips at a party. You could also treat this salsa like a salad and just pour yourself a bowl of Pico de Gallo con Fresas to feast on.
¼ cup white onion
¼ cup red onion
6 strawberries, chopped
1 mango, chopped
1 tbsp chopped cilantro
1 red bell pepper, stemmed & seeded
3 small jalapeños, stemmed & seeded
1 lime, juiced
1 tsp prickly pear syrup
In a small bowl or cup, stir the lime juice and prickly pear syrup. Once they are well combined set the bowl aside.
Remove the stems and seeds from the peppers and then cut into small bite-sized pieces. Also cut both onions into small bite-sized pieces. Place pepper and onions slices into a separate larger bowl.
Wash the strawberries and remove their tops. Then slice the strawberries as well as the mango into small bite-sized pieces. Add the mango and strawberry slices to the bowl with the peppers and onions. Cut up the cilantro leaves into tiny pieces and then sprinkle over the top of the salsa. Briefly, mix the salsa with a spoon.
Next, take the bowl of prickly pear lime juice and pour over the salsa. Stir in the juice into salsa until well combined. Place the salsa in the refrigerator for 20 minutes before serving.