Katherine’s Spicy Mexican Salsa with Strawberries
I usually use vine-ripe tomatoes for my fresh salsa, excerpted from my book, Diet Simple. But strawberries are a surprising and exotically delicious substitute. Serve this salsa with grilled salmon, chicken or beef… even tortilla chips… whatever you may traditionally use salsa with.
1 large onion, peeled and chopped (about ½ pound)
2 lbs fresh strawberries, hulled and coarsely chopped (start with about 3-1/2 lbs)
3 – 4 jalapeno peppers (1 – 2 ounces), to taste
¼ cup chopped fresh cilantro
½ tsp salt, or to taste
3 – 4 Tbsp fresh lime juice (1 – 2 limes)
Add the onion to the strawberries. Finely chop 2 of the jalapeno peppers to start with. Taste. If you desire more heat, add 1 – 2 more jalapenos. Mix in the cilantro. Add the salt depending on your taste. Mix in the lime juice.
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