Fresh Strawberry Salsa is made from sweet, ripe fresh strawberries, jalapeno, fresh chopped parsley, lime juice, and a little balsamic. Just five ingredients.

Five simple ingredients and you have the most delicious, sweet, fruity salsa. I’m a big fan of serving fruit for dessert. Let’s face it, most of the time we don’t really need that extra big sweet piece of cake after a fulfilling dinner – we just need something a little sweet to make the dinner complete. I also love how bright and fresh fruit desserts are. It’s like they put the exclamation point on the end of a great meal.

This Fresh Strawberry Salsa will not let you down. In fact, it might just make you the star of the dinner for serving a simple, yet elegant sweet treat.

I like to serve my strawberry salsa with Bake Cinnamon Sugar Tortilla Chips. These chip are crunchy and hold up to the strawberries and also add the perfect amount of sugar since I do not add sugar to the salsa mixture.

How else can you serve fresh strawberry salsa?

As a topping for baked white.
Over grilled chicken breasts.
Spoon on top of a toasted bagel with cream cheese.
On top of fish tacos.
Make Strawberry Salsa Brucetta.
Spoon it on top of grits.

Tips on keeping your strawberries from going bad:

We’ve all been there, you’re at the market and you see all those red, ripe, juices strawberries and they’re on sale! You grab two pints knowing you’ll make something. But you get them home, set them on the counter and the next day they are bad. Your heart breaks as you toss them down the disposal. STOP that madness. Try these helpful hints:

Refrigerate strawberries as soon as you get home from the market. They need to stay cool and dry.
Only wash as many strawberries as you need. Wet strawberries get mushy and mold quicker than dry strawberries.
Leave the stems on the berries until you use them. The stems help keep them fresh longer.
Go ahead and buy extra strawberries when they are on sale, just make sure to freeze what you are not going to use.

How to freeze strawberries:

Choose firm berries.
Wash them but do not soak them.
Dry the berries gently with a paper towel.
Cut off the stems, slice them in half or keep them whole.
Place them on a parchment paper covered cookie sheet and place them in the refrigerator for 6 hours.
After 6 hours you can transfer them to a zip-top bag and store them in the freezer.

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