It’s finally warm up here in Northern California, where I live. This has been the longest, wettest winter I can remember! The sun is shining and the skies are a clear blue! The very best part about spring in my neck of the woods are the dozens of fresh strawberry fields where you can buy anything from a basket to a flat of fresh strawberries that are actually picked that very day!
That being said, on my way home from work today, my car turned into the big field near my home without any encouragement on my part. The strawberries are big and fat and luscious. When I buy them from the fields, rather than the market, I always have to buy twice as much because I can’t keep my hands off of them!
Tonight we are having friends over to BBQ, so I am making an amazing strawberry salsa to go with it. It’s super easy, and I dare you to not eat it right out of the bowl with a spoon…it’s that good. We have it with tortilla chips before dinner, and I have even served BBQ chicken breasts with the strawberry salsa spooned over the chicken. It presents beautifully and the savory of the chicken contrasts beautifully with the delicate sweetness of the strawberries.
California Girl comments: This recipe really excites me! I love the idea of the slightly spicy yet fresh flavor with the chicken. I can’t wait to make this one. It will be perfect to serve for my ladies luncheons. I will serve it with a nice, light white wine like a Joel Gott Pinot Grigio which retails from $8-$10.
Here’s what you will need!
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2 pints of fresh, rinsed strawberries, diced into small uniform pieces.
1 cup of fresh chopped cilantro leaves
1/2 medium red onion, finely chopped
1 large, fresh jalapeno pepper, seeded and finely chopped
1/8 tsp of sea salt
pinch of freshly ground pepper
Juice of 1 large lime (at least 2 TBSP juice, but use it all if there is more!)
2 TBSP honey
Toss all the fresh vegetables/fruit/herbs together in a large bowl.
In a separate small bowl, whisk together the salt, pepper, lime juice and honey.
Pour the dressing over the strawberry mixture and toss gently with a rubber spatula, so you don’t bruise the fruit. Allow to sit for at least 30 minutes before serving, so the flavors can marry. Serve with whole grain tortilla chips or spoon over grilled chicken or pork. You can make this ahead, but keep it in the refrigerator until you serve it.
Enjoy all this sunshine! See you next week! ~Ms. April
