Strawberry Salsa (5 Ingredients)

This Strawberry Salsa is a bright, summery twist on classic salsa that I can’t get enough of. Sweet, juicy strawberries meet the mild heat of jalapeño, the zing of lime, and the freshness of cilantro in one easy, refreshing dish. Whether I’m scooping it up with tortilla chips or spooning it over grilled chicken or seafood, it’s always a hit.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect combination of sweet, spicy, and tangy, and it comes together in just 10 minutes. It’s light, colorful, and makes a fantastic addition to any BBQ spread or party platter.

• Only 5 fresh ingredients
• Ready in under 10 minutes
• Great on meats, chips, and salads
• A crowd-pleaser for summer gatherings
• Naturally gluten-free and vegan

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Strawberries – ripe, sweet, and chopped small
• Jalapeños – seeded and finely diced for just the right kick
• Red onion – for a crisp bite and added flavor
• Fresh cilantro – chopped to brighten the dish
• Lime juice – freshly squeezed for a tangy finish
• Salt – optional, but I like to add a small pinch to enhance the flavors

Directions

Step 1: Prep the Ingredients

I start by rinsing the strawberries, jalapeño, red onion, and cilantro. I hull and dice the strawberries into small pieces, finely chop the jalapeño (removing seeds for less heat), slice the red onion thin, and mince the cilantro.

Step 2: Combine and Mix

I toss everything into a mixing bowl and squeeze in the fresh lime juice. A quick toss, and the flavors start coming together instantly.

Step 3: Taste and Adjust

I give it a taste—sometimes I add a tiny pinch of salt if I feel it needs a little balance. Otherwise, it’s ready to serve!

Servings and timing

Servings: 6–8 as an appetizer
Prep time: 10 minutes
Cook time: None
Total time: 10 minutes

Variations

• Add Avocado: I dice and gently fold in avocado for a creamy twist.
• Make it Tropical: Swap half the strawberries with diced mango or pineapple.
• More Heat: Add a second jalapeño or a pinch of crushed red pepper.
• Different Herbs: Try fresh mint or basil instead of cilantro for a unique spin.
• Cucumber Crunch: I sometimes add diced cucumber for extra crunch and coolness.

storage/reheating

This salsa is best enjoyed fresh.

• Refrigerator: I store leftovers in an airtight container for up to 2 days. The strawberries will soften and release juice, so I give it a good stir before serving again.
• Do Not Freeze: Freezing changes the texture of the fruit and makes the salsa watery.

FAQs

Can I make strawberry salsa ahead of time?

Yes, I like to make it 30 minutes to 1 hour ahead and chill it in the fridge. This lets the flavors meld beautifully.

Is this salsa spicy?

The jalapeño gives it a mild kick. I remove the seeds to keep it mild, but I can leave some in for extra heat.

Can I use frozen strawberries?

Fresh strawberries work best. Frozen ones become too soft and watery once thawed, which affects the texture of the salsa.

What should I serve it with?

I love it with tortilla chips, grilled chicken, fish, or spooned over tacos or summer salads. It also makes a great topping for avocado toast.

How long does it keep in the fridge?

It’s best within the first 24 hours. I store it for up to 2 days but expect the strawberries to soften and release more juice the longer it sits.

Conclusion

This Strawberry Salsa is proof that sometimes the simplest combinations are the most delicious. It’s bright, sweet, zesty, and just a little spicy—the perfect summer dish to make when I want something fast, fresh, and full of flavor. Whether I’m entertaining or just snacking, this is one recipe I’ll keep coming back to all season long.

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