Strawberry Jalapeno Salsa
These were special strawberries because they are the first strawberries I have eaten since I had a dinosaur for a pet and I’ll tell you why.
When I was young, we lived in the country and had a huge garden. One year, Dad planted 6 bazillion strawberry plants that yielded enough strawberries to cure world hunger for a least a week (reminiscent of a squash episode, if I’m not mistaken). The birds stole so many strawberries they were falling out of trees half eaten (the strawberries, not the birds). I began to loathe strawberries, as did all of our relatives and neighbors (and birds). To this day, strawberries still make me gag but I am an adult and I eat them because I know they are good for me and I want you to be proud of me for creating a recipe I know you will like even though I don’t want to eat it. *Southern debutante curtsy*
Eat well and respect your body. Your life depends on it!
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STRAWBERRY JALAPENO SALSA
Makes 5 cups
WW Points: 0
2 cups fresh strawberries, chopped
4 plum tomatoes, seeded and chopped
1/2 cup finely chopped red onion
1-2 fresh jalapeno peppers, minced (not pickled from a jar)
2 Tablespoons lime juice
1 Tablespoon olive oil
2 garlic cloves, minced
Combine all ingredients in a bowl, stir to combine, cover and refrigerate for at least 2 hours before serving so flavors can marry. Serve with tortilla chips (or pita, or veggie chips). WW Points value does not include any chips.
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