Spicy Strawberry Salsa (Gluten-Free, Vegan, Nut-Free)
Refreshing with a hint of jalapeño heat, this allergy-friendly Spicy Strawberry Salsa is delicious with salty tortilla chips or spooned over grilled chicken. The perfect, easy no-bake snack or appetizer for Spring + Summer.
10 minutes to 15 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 13 |
| Fat: | 0 g |
| Carbohydrates: | 4 g |
| Protein: | 0 g |
| Cholesterol: | 0 g |
| Sodium: | 289 mg |
| Fiber: | 0 g |
| Sugars: | 3 g |
| Calculated for total recipe. | |
Serves: 4-6
Ingredients
- 2 cups2 cups2 cups Strawberries, Fresh; stemmed and diced
- 1 cup1 cup1 cup Watermelon, Diced
- 2 tsp2 tsp2 tsp Lime Zest, Freshly grated
- 2 Tbsp2 Tbsp2 Tbsp Lime Juice
- 0.5 tsp0.5 tsp0.5 tsp Sea Salt, Fine sea salt
- 2 tsp2 tsp2 tsp Jalapeño, Seeded; freshly grated
- 12 whole12 whole12 whole Strawberries, Fresh; stemmed + halved (medium-size strawberries)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine diced strawberries, diced watermelon, lime zest, lime juice, salt, and jalapeño in medium bowl.
- Placed halved strawberries in food processor; pulse ‘chop’ until smooth. Spoon strawberry purée over salsa; stir to combine. Store in airtight container in refrigerator for up to 3 days. Serve with salted tortilla chips or as a topping over chicken.
Notes
Omit jalapeño if you don’t want the heat. Use fresh strawberries (not frozen).
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