This sweet and slightly spicy salsa swaps strawberries for tomatoes for a fresh twist on classic salsa. It’s an ideal summer dip or a quick way to use ripe strawberries any time they’re abundant.
If you’re anything like me, chips and salsa can become a meal. Add guacamole and you’ve got fat and protein covered, too.
I often turn nachos into lunch or dinner, and this strawberry salsa became a favorite after a photoshoot. Confession: it didn’t even make it to the fridge — my husband and I ate it all straight away.
We took “fresh salsa” very literally.
Sweet Strawberries in Savory Salsa? Yes.
Tomatoes are technically fruit, so swapping them for strawberries isn’t as strange as it sounds. Fruit salsas are already familiar — think mango or pineapple — and strawberry salsa quickly earns a spot on your chip rotation.
Strawberries bring sweetness and juiciness with a hint of tartness, which lets them stand in comfortably alongside onion, jalapeño, and cilantro.
You. Are. Welcome.
The strawberries’ texture and bright flavor complement savory ingredients, creating a balanced salsa that’s addictive with chips.
Ingredients You’ll Need for Fresh Strawberry Salsa
This recipe relies on fresh ingredients. There’s flexibility in some choices — read the notes for suggestions so your salsa turns out flavorful.
Fresh strawberries: Use ripe, fresh strawberries for best flavor and texture — there’s no good substitute here. Choose firm but juicy berries and hull and dice them before mixing.
Bell pepper: A sweet bell pepper works well. Yellow or orange peppers add sweetness and keep the salsa visually dominated by the strawberries, but red or green will also work.
Onion: Red onion adds color and bite, but sweet onion is a fine alternative if you prefer milder flavor.
Fresh cilantro: Classic and bright. Add more if you love the herb — it pairs beautifully with strawberry.
Garlic: Minced garlic adds depth. Use the amount you prefer.
Jalapeño pepper: Adjust heat by removing some or all seeds. I usually leave a few for a gentle kick without overpowering the strawberry flavor.
Lime: Use both the zest and the juice of a lime to brighten the salsa and balance the sweetness.
Salt: Use table or kosher salt as written. If you use coarse sea salt, reduce the amount slightly and adjust to taste.
How to Make Strawberry Salsa
If you can chop and stir, you can make this salsa. It’s straightforward and quick — perfect for cooks of any skill level.
Step 1
In a large bowl, combine the diced strawberries, diced bell pepper, diced onion, chopped cilantro, minced garlic, and minced jalapeño. Stir gently to mix.
Step 2
Add the lime zest, lime juice, and salt. Stir to combine and taste, adding more salt if needed. For best flavor, chill the salsa in the refrigerator for at least 2 hours to let the flavors meld, though it’s delicious right away.
That’s it — a simple, bright salsa ready in minutes.
How to Serve This Fruity Salsa
Serve with salty tortilla or corn chips, spoon over tacos, use as a topping for grilled fish or chicken, or pair with quesadillas and casseroles. It’s also great alongside guacamole for a full snack spread.
Store leftovers covered in the refrigerator for up to 3 days. Avoid freezing — the texture of strawberries changes unfavorably when frozen and thawed.
More Recipes to Enjoy During Strawberry Season
- Strawberry Spinach Salad with Feta
- Strawberry Pretzel Pie
- Strawberry Compote
- Homemade Strawberry Cake
- Strawberry Lemonade Quick Bread
- Fresh Strawberry Bundt Cake
Strawberry Salsa Recipe
Ingredients
- 1 pound (454g) fresh strawberries, hulled and diced (about 2 1/2 cups)
- 1/2 bell pepper, diced
- 1/4 cup diced onion
- 1/3 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 1 small jalapeño pepper, seeded and minced
- Juice and zest of 1 lime
- 1/2 teaspoon salt (adjust to taste)
Instructions
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In a large bowl, combine the strawberries, bell pepper, onion, cilantro, garlic, and jalapeño. Stir gently to combine.
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Add the lime zest, lime juice, and salt. Stir to distribute evenly. Taste and add more salt if needed. Chill in the refrigerator for at least 2 hours for the flavors to meld, though you can serve immediately. Serve chilled or at room temperature with chips. Store leftovers covered in the refrigerator for up to 3 days. Do not freeze.
Notes
- Bell pepper: Yellow or orange peppers add sweetness and color, but red or green are fine.
- Onion: Red onion gives more bite; sweet onion is a mild alternative.
- Jalapeño: Leaving some seeds increases heat. Remove them all for a milder salsa.
- Salt: Measurement is for table or kosher salt. If using coarse sea salt, start with about 1/4 teaspoon and adjust after tasting.
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changing ingredients or amounts will alter the estimates.