This post for Strawberry Salsa was originally published in September 2015, but the photos and content were updated in June 2019.
Recently, I have been absolutely loving homemade fruit salsas. I love the sweetness of the fruit paired with the spice of jalapeno. In my mind, the flavor combination is perfect!
Strawberry season is in FULL swing here in Indiana, and it has me reminiscing on memories of strawberry picking with my family as a kid. Thinking I need to find a Strawberry patch near me to go picking soon!
Strawberry Salsa Tips
Strawberry Salsa comes together extremely simply. I typically like to prepare the ingredients then toss them all together about 30 minutes prior to serving or using it as a topping so the ingredients have a little time to meld.
Leftovers for this Strawberry Salsa are OK, but I prefer this dish FRESH!
This dish is naturally gluten free, dairy free and free of the 8 top allergens. It is also low FODMAP, making this a wonderful dish to share with a crowd.
How to Serve Strawberry Salsa
I love serving Strawberry Salsa the following ways:
with tortilla chips
as a topping on a build your own taco or taco bowl bar
on top of salads
on top of chicken or salmon
If you make this recipe I would love to know how YOU like to serve it 🙂
Curious about the ingredients in my Strawberry Salsa?
Strawberries: good source of Vitamin C, manganese, folate (Vitamin B9), potassium, fiber, and antioxidants. They may help regulate blood sugar, decrease risk for heart disease and cancer.
Bell Peppers: also high in Vitamin C as well as water, Vitamin B6, Vitamin K1, potassium, folate (Vitamin B9), Vitamin E, Vitamin, A, and antioxidants. Fun fact – consuming vitamin C-rich foods like strawberries and bell peppers helps your body absorb iron when consumed at the same time.
Jalapeno: contain a good amount of fiber, Vitamin C, Vitamin B6, and capsaicin. Capsaicin may increase metabolism, act as a natural appetite suppressant, and may have natural cancer-fighting properties. It’s what gives the jalapeno it’s spicy flavor.
Olive Oil: source of monounsaturated fatty acids (heart-healthy fats) and antioxidants.
Tomato: great source of fiber, Vitamin C, folate (Vitamin B9), potassium, Vitamin K1, and lycopene. Lycopene is the plant compound that makes the tomatoes red and is an antioxidant.