This Strawberry Salsa recipe always makes its debut on my kitchen table in the springtime. I’m obsessed with the fresh burst of sweet strawberry flavor combined with the zest of lime and the hint of Jalapeño. It’s perfect for dipping and looks beautiful with so many pops of bright color. Make it for any occasion because it’s always a hit.

Perfect ripe strawberries had natural sweetness and it balances the spice of the jalapeño. Enjoy this fresh salsa with chips, on tacos, and grilled meats for a sweet touch on all of your Mexican favorites. I make a batch and enjoy it for several days.

It’s amazing as a dip with homemade cinnamon pita chips, but it’s also delicious on top of a fresh white grilled fish. During Lent, I love to add a few tablespoons on top of my grilled fish and serve it for dinner. The salsa can be used for so many different purposes, if it doesn’t disappear when you first make it!

My family has come to expect it every Memorial Day as part of our BBQ dinner. No matter when you enjoy it, I bet you’ll love it as much as I do.

Looking for even more fresh salsa recipes? They’re so easy to make and the options are endless! Check out some of these favorites:

• Watermelon Salsa
• Fresh Fruit Salsa With Cinnamon Pita Chips
• Blueberry Salsa

How To Make Fresh Strawberry Salsa

So this recipe is so simple and anyone can make it. It’s just a matter of mixing up the 5 ingredients. Use a medium mixing bowl and a wooden spoon. A metal spoon works as well, but I prefer wooden since it’s less harsh on the ingredients. You don’t want to end up with a mushy salsa!

When To Make Strawberry Salsa

Think of any occasion during the warmer spring and summer months. I whip up a batch of this salsa as a poolside snack, but it’s also great for parties. Serve it during strawberry season, when ripe and sweet strawberries are easy to find.

Make the salsa for baby showers, bridal showers, BBQ’s, potlucks and any outdoor occasion. There’s no mayonnaise – so it’s a great appetizer to serve outdoors. Just throw it into an iced serving bowl.

What To Serve With Strawberry Salsa

The most common way to enjoy any salsa is with chips! I love to bring out the sweetness and make my own Homemade Cinnamon Pita Chips. Tortilla chips or store-bought pita chips are also great choices. Enjoy it as a dip or serve over meats. It’s great with grilled chicken or fish.

How To Pick Fresh Ripe Strawberries That Are In Season

I love to visit my local farms. Check to see when strawberry season is in your hometown. Strawberries don’t continue ripening after they’ve been removed from the vines, so it’s important you pick fresh, seasonal berries.

If you’re shopping at the grocery store, look for bright red berries with green caps. The flesh on the inside should be red and not too white (this means they weren’t fully ripe when they were picked). I prefer U.S. grown produce even if it’s not my local strawberry season.

How To Keep Salsa Fresh After Serving

Transfer your strawberry salsa to an airtight food storage container. Keep the salsa in the refrigerator. Enjoy it for up to 3 days. The fruit has a tendency to push water out as it sits, so just drain any excess water.

Fresh Ingredients In Strawberry Salsa

• Strawberries – pick juicy and ripe strawberries that are in season. Avoid using frozen.
• Jalapeños – Leave the seeds for more heat or discard them for a sweeter salsa.
• Lime – Fresh lime juice is preferred over bottled.
• Onion – I use a sweet onion, but red onion works well too.
• Cilantro – wash the cilantro well and chop thoroughly.
• Salt and Pepper – Add seasoning to taste.

Recipe Substitutions

Lastly, there are a few substitutes that you can make. Red or sweet onion works well. Make sure the onion is thoroughly chopped. Feel free to add Serrano Peppers if you want more heat and spice. Serving this for Memorial Day or 4th of July? Add some blueberries for a patriotic hint of color!

Directions To Make Homemade Strawberry Salsa

Prepare all of your ingredients and set to the side.

In a large bowl add your ingredients and toss to combine. Cover and refrigerate for 2 hours.

Serve with homemade pita chips and enjoy!