After our Mommy and Me art class, my daughter and I went to a local southwestern restaurant for lunch with some friends. Due to the current salmonella outbreak, the restaurant removed all tomatoes from their menu. Better safe than sorry. But who eats chips without salsa? My 2 year old daughter was very disappointed. Thankfully I was able to distract her by offering some yummy guacamole.
Chef Hugo dreamed up a DELICIOUS recipe for Strawberry Salsa. It's strawberry season here in Delaware and our refrigerator is packed with the sweet red fruit. Although this recipe may sound unusual, give it a try. I promise that you will not be disappointed. It is so wonderful that you won't even miss the tomatoes!
Hugo's Strawberry Salsa
1 1/4 pints fresh strawberries -- hulled and sliced
3 sweet red peppers -- medium-sized, seeded, diced
2 green bell peppers -- medium-sized, seeded, diced
1 jalapeno pepper -- large-sized, seeded, chopped
1 cucumber -- diced
1/3 cup finely chopped cilantro
1/4 cup honey
2 tablespoons fresh lemon juice
1/3 cup orange juice
1 teaspoon crushed dried red chili pepper
1 teaspoon salt
1 teaspoon black pepper
Combine all ingredients; stir well. Refrigerate overnight to allow flavors
to blend.
3 sweet red peppers -- medium-sized, seeded, diced
2 green bell peppers -- medium-sized, seeded, diced
1 jalapeno pepper -- large-sized, seeded, chopped
1 cucumber -- diced
1/3 cup finely chopped cilantro
1/4 cup honey
2 tablespoons fresh lemon juice
1/3 cup orange juice
1 teaspoon crushed dried red chili pepper
1 teaspoon salt
1 teaspoon black pepper
Combine all ingredients; stir well. Refrigerate overnight to allow flavors
to blend.
Serve over grilled chicken or fish. Or you can serve this salsa as a dip for carrot sticks, celery sticks, red pepper strips or whole wheat crackers.
For an added punch of protein ,add a 1/2 cup of canned black beans to your salsa.
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