Strawberry Jalapeno Salsa Recipes

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STRAWBERRY JALAPENO SALSA



Strawberry Jalapeno Salsa image

This simple fruit salsa recipe bursts with juicy flavor. Just 5 ingredients to pure joy in a bowl!

Provided by Kare for Kitchen Treaty

Time 15m

Number Of Ingredients 7

1 pint strawberries (hulled and diced (about 2 cups))
1 jalapeno pepper (seeded and diced (about 1/4 cup) (include seeds for more heat))
1/2 small red onion (diced (about 1/2 cup))
Zest and juice from 1 medium lime (about 1 teaspoon zest and 2-3 tablespoons lime juice)
1/4 cup chopped fresh cilantro
1/4 teaspoon kosher salt + more to taste
1/8 teaspoon freshly ground black pepper + more to taste

Steps:

  • Add all ingredients to a medium bowl and stir gently to combine. Taste and add more salt and pepper, if desired. Serve.
  • Keeps refrigerated in an airtight container for 2-3 days.

STRAWBERRY-JALAPEñO SALSA



Strawberry-Jalapeño Salsa image

Strike a delicious balance of sweet and spicy with our Strawberry-Jalapeño Salsa. This tasty homemade Strawberry-Jalapeño Salsa only takes 10 minutes!

Provided by My Food and Family

Categories     Peppers

Time 10m

Yield 4 cups or 32 servings, 2 Tbsp. each

Number Of Ingredients 6

1/3 cup KRAFT Zesty Italian Dressing
1/2 cup fresh cilantro, divided
1 jalapeño pepper, finely chopped, divided
4 cups fresh strawberries, finely chopped
1 navel orange, sectioned, chopped
1/4 cup finely chopped onions

Steps:

  • Blend dressing, 1/4 cup cilantro and half the peppers in blender until smooth.
  • Chop remaining cilantro; place in medium bowl.
  • Add fruit, onions, remaining peppers and dressing mixture; mix lightly.

Nutrition Facts : Calories 15, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 0 g

JALAPENO STRAWBERRY JAM



Jalapeno Strawberry Jam image

This is a favorite in our family at Christmas. This jam is not spicy, but can be made to be spicy by adding more peppers or a few habanero peppers. The flavor of the sweet strawberries combined with the flavor of the peppers gives this jam a wonderful flavor dimension. The strawberries may be frozen (thawed and crushed) and the peppers may be canned (drained and chopped).

Provided by Lynette Sullivan

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 9h

Yield 64

Number Of Ingredients 6

4 cups crushed strawberries
1 cup minced jalapeno peppers
¼ cup lemon juice
1 (2 ounce) package powdered fruit pectin
7 cups white sugar
8 half pint canning jars with lids and rings

Steps:

  • Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 90 calories, Carbohydrate 23.1 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 22.6 g

EASY STRAWBERRY SALSA



Easy Strawberry Salsa image

My salsa is sweet and colorful, with just a little bite from jalapeno peppers. I love to use fresh strawberries and my own homegrown vegetables, but you can also use produce that is available year-round. It's delicious with tortilla chips or even as a topping for grilled chicken or pork. -Dianna Wara, Washington, Illinois

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 16 servings.

Number Of Ingredients 11

3 cups chopped seeded tomatoes (about 4 large)
1-1/3 cups chopped fresh strawberries
1/2 cup finely chopped onion (about 1 small)
1/2 cup minced fresh cilantro
1 to 2 jalapeno peppers, seeded and finely chopped
1/3 cup chopped sweet yellow or orange pepper
1/4 cup lime juice
1/4 cup honey
4 garlic cloves, minced
1 teaspoon chili powder
Baked tortilla chip scoops

Steps:

  • In a large bowl, combine the first 10 ingredients. Refrigerate, covered, at least 2 hours. Serve with chips.

Nutrition Facts : Calories 33 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

STRAWBERRY SALSA



Strawberry Salsa image

Strawberries are a satiating and exciting alternative to tomatoes in this bright and fruity salsa; they pack an extra gram of fiber per cup. Serve it with chips or use it as a topping to grilled fish or chicken.

Provided by Shira Bocar

Categories     Food & Cooking     Appetizers

Time 25m

Yield Makes 1 1/2 cups

Number Of Ingredients 6

9 ounces strawberries, hulled and diced (1 1/2 cups)
1/4 cup finely diced red onion
1/2 jalapeño, finely chopped (remove seeds for a less spicy salsa)
1/4 cup chopped fresh cilantro leaves
Kosher salt
Tortilla chips, for serving

Steps:

  • Combine strawberries, onion, jalapeño, and cilantro in a bowl and season with salt; refrigerate 15 minutes. Serve with tortilla chips.

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