Strawberry Salsa Recipe

A bowl of pineapple salsa with diced strawberries, onions, and cilantro, surrounded by tortilla chips, with one chip dipped into the salsa.

This bright and refreshing Strawberry Salsa is always a favorite, packed with juicy strawberries, pineapple, jalapeños, and a hint of red onion, all tossed in a sweet, tangy maple lime dressing.

Course Appetizer

Cuisine American

Keyword Strawberry Salsa

Prep Time 15

Total Time 15

Servings

Calories 21kcal

Author Lisa O'Driscoll

Ingredients

2 cups strawberries finely diced
1 cup pineapple finely diced
1/4 cup red onion finely diced
1 jalapeno finely diced
2 tablespoons fresh cilantro chopped
1 tablespoon maple syrup
1 tablespoon lime juice
pinch Pinch Sea Salt

Instructions

Start by finely dicing the strawberries, pineapple, red onion, and jalapeno and add everything to a large bowl.
2 cups strawberries, 1 cup pineapple, 1/4 cup red onion, 1 jalapeno
Add the chopped cilantro, maple syrup, lime juice, and sea salt.
2 tablespoons fresh cilantro, 1 tablespoon maple syrup, 1 tablespoon lime juice, pinch Pinch Sea Salt
Stir well until combined and serve with tortilla chips or corn chips.

Notes

For the freshest, brightest flavor, serve it within 24 hours. If you prefer a more salsa-like consistency with juices and fruit mixed together, you can store leftovers in an airtight container and refrigerate for up to 3 to 4 days.
Finely dice all the produce so the flavors blend evenly and scoop easily.
Hull the strawberries before dicing to avoid tough white centers.
Use fresh lime juice instead of bottled for the cleanest flavor.
Let the salsa rest for about 10 minutes or so to help the flavors settle.
Stir again before serving since juices release as it sits.

Nutrition