What could possibly be better on a summer afternoon than chips and salsa? You will love this change of "Pace" using strawberries instead of tomatoes. Think it's going to be too sweet? Think again, and give it a try! Here's the basic recipe, which we know you will want to adjust to your own preferences. Enjoy!
- 1 quart Strawberries rinsed, caps removed
- 2 Medium Jalapeno Peppers rinsed and with stems removed
- 1 Yellow Bell Pepper rinsed and seeds removed
- 2/3 cup Fresh Cilantro leaves loosely packed
- 1 Lime juiced
- 1 tbsp Olive Oil
- 1 tsp Cumin powder
- 1 tbsp Honey optional
- Salt and pepper to taste
Roughly chop the strawberries, and add them to a non-reactive bowl. Finely dice the jalapenos, and add to the strawberries. Do a medium dice on the bell pepper and toss it in. Coarsely chop the cilantro and add it , followed by the lime juice, olive oil and cumin. Give it a stir and a taste, then adjust the flavor as desired by adding a little honey, salt and black pepper. Stir well, then chill or serve. Be sure to stir it again before serving with chips or a meal.
Some Hot Pepper Notes
The seeds and the white pith of the peppers is hotter than the flesh, so if you want more heat, by all means leave them in.
Wear gloves when chopping hot peppers if you think you might be sensitive, and consider chopping them under an exhaust fan. Wash your knives, cutting board and gloves or hands with Dawn detergent to help remove any remaining oils and capsaicin.