Strawberry Salsa

Friday, July 8, 2005

Strawberry Salsa Last night, Sweets and I went to a potluck party for a former coworker re-visiting Eugene from France. One thing I’ve noticed of my French and German coworkers, is their appreciation for good fruit. My French coworker, Estelle would often bring in cooked-fruit plum or cherry fruit tarts to share with us at work. She is also the one I credit for drawing my attention to our neighboorhood bakery’s jeweled summer fruit custard tarts. Gilded in a clear almond gelatin, these tarts are a true feast for the eyes with rosettes of kiwis, blueberries and blood oranges.

I was a naughty little kid who didn’t eat fruit growing up, well except for maybe grapes and the occasional apple. Over the years my fruit appreciation has grown by leaps and bounds. Living in the fertile Willamette Valley has helped bring my palate to summer fruits, which practically burst in your fingers with their ripeness.

This salsa recipe is a nice way to feature one of our area’s prized products, lucious strawberries. Made without tomatoes, this is a nice mild salsa that positively sings when served with sour cream on simple quesadillas or grilled bread. Make sure to pick out the most fragrant strawberries when choosing your fruit for this recipe.

Strawberry Salsa
This recipe is based off of a recipe from Nicole Routhier’s Fruit Cookbook.

This recipe can be made in the food processor or diced by hand. The hand diced version tends to emphasis the crunchiness of the peppers over the sweet tang of this salsa.

Strawberry Salsa Two WaysIn a food processor add:

  • half a pint of trimmed strawberries
  • half a red bell pepper
  • half a yellow bell pepper
  • half a green bell pepper
  • half a red onion
  • one quarter cup of cilantro leaves
  • half a jalapeno, seeded
  • half a serrano, seeded
  • one quarter cup of orange juice
  • two tablespoons lime juice
  • two tablespoons of olive oil
  • two tablespoons of garlic flavored, or plain vinegar
  • half a teaspoon of salt
  • a good grinding of black pepper

Pulse the ingredients to the desired consistancy and adjust the vinegar, salt and pepper to taste.
This salsa is best when it has time to blend the flavors (2-4 hours) and is also best at room temperature.

One Comment

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