Strawberry Salsa
So I knew it was National Strawberry Picking Month in May and wanted to celebrate it when Alyssa Raymond and I worked together, but I had a terrible time coming up with a recipe that wasn’t a dessert. I’ve done a few strawberry desserts for you guys, and wanted to give you something different.
I don’t know how it came to me, but I am so glad I did! I totally made up this strawberry salsa, and actually didn’t even test the recipe until Alyssa and I filmed it. We could not stop eating it, y’all. It is so good!
Run out and get some strawberries TODAY! It is a flavor explosion in your mouth! You can totally make some cinnamon sugar chips to go with it, or you can eat it with regular tortilla chips. It is so, so delicious!
Strawberry Salsa
Ingredients
- 1 16 oz container of fresh strawberries
- 1 jalapeño, diced
- 1 small red onion, diced
- 4 large mint leaves, chiffonade (fancy word for super thin ribbons)
- 1 lime, juiced
- 1 Tbsp honey
- 1 tsp salt
- 1 small package of soft taco size flour tortillas
- 4 Tbs butter, melted
- 1/4 cup sugar
- 3 Tbsp cinnamon
Instructions
- Remove the stem from each strawberry and cut them into small dice. Combine strawberries and other ingredients in a bowl and toss until fully coated with lime juice and honey. Serve immediately, or chill before serving.
- Preheat oven to 350 degrees.
- Cut tortillas into wedges.
- In a small bowl, combine cinnamon and sugar.
- In a large bowl, drizzle melted butter and sprinkle generously with cinnamon sugar.
- Toss tortillas until fully covered in butter and cinnamon sugar. Lay tortillas on a baking sheet and bake for 10-12 minutes or until golden brown.
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