Spicy Strawberry Salsa (Gluten-Free, Vegan, Nut-Free) (Edit recipe)

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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.

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PREP TIME

10 minutes to 15 minutes

COOK TIME

—

INGREDIENTS

7

Serves: 4-6

Ingredients

2 cups Strawberries, Fresh; stemmed and diced
1 cup Watermelon, Diced
2 tsp Lime Zest, Freshly grated
2 Tbsp Lime Juice
0.5 tsp Sea Salt, Fine sea salt
2 tsp Jalapeño Pepper, Seeded; freshly grated
12 whole Strawberries, Fresh; stemmed + halved (medium-size strawberries)

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Process

Cook Mode

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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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	207
Fat:	0 g
Carbohydrates:	46 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	289 mg
Fiber:	8 g
Sugars:	33 g
Sugar Alcohol:	0 g
Calculated for total recipe.