I Wait All Year To Make This 4-Ingredient Strawberry Salsa

Throughout high school and the summers during my college years, I worked at our local farmers market in Calgary, Canada. After a year scooping gelato, I switched over to working at a large produce stand that had a special feature: a “vegetable butcher” who would chop, dice, peel, and prepare your picks to make your week easier.

Serving in this role, I was tasked with knowing everything about our produce, including where it came from, what was in season, how to pick the best, and what to do with your favorite or new-to-you produce picks.

My favorite part of the job was getting early access to the best of strawberry season, when small, sweet, local strawberries came in and we could sample them right off the produce truck. In-season strawberries are as sweet as candy, bursting with flavor in every bite, putting wintertime berries to shame.

One thing I would make on repeat during this special time of year was strawberry salsa. It was a great way to use up the less-than-perfect berries, showcasing their versatility and reducing food waste at the market. While I’ve since hung up my vegetable butcher apron, I’ve continued to make strawberry salsa at home.

Tips for Choosing the Best Strawberries

It’s tempting to grab the clamshell of berries closest to hand when shopping, but taking an extra minute to inspect your berries can mean sweeter, longer-lasting fruit.

• Look for uniformly red berries without bruising and minimal white spots
• Choose strawberries with bright green tops and minimal browning on the leaves
• Do a sniff test—they should smell like strawberries!
• Choose small berries, as their flavor is more concentrated
• If you find your strawberries are a little bland, be sure to fully remove all of the white part when hulling. You can also add 1 teaspoon of granulated sugar to strawberries and let them sit to concentrate their flavor

How To Make My Strawberry Salsa

To make six to eight servings (3 cups of salsa), you’ll need:

• 1 pound strawberries, hulled and diced
• 2 tablespoons chopped fresh mint
• 1 medium lime
• 2 teaspoons honey
• 1/4 teaspoon kosher salt

In a large bowl, combine the diced strawberries and the chopped mint. Finely grate 1/4 teaspoon zest from the lime, then juice the lime. In a small bowl, whisk the lime zest and juice, honey, and salt until the honey is dissolved. Add the dressing to the strawberries and mix to incorporate. Let the salsa sit for 5 to 10 minutes to let the flavors meld, then serve.

Strawberry salsa is best eaten right away, since it will become watery and the mint will turn brown. Any leftovers can be stored for up to a day in the fridge.

How To Serve Strawberry Salsa

I like to serve my strawberry salsa with quick cinnamon-sugar tortilla chips. To make them, cut 6 medium-sized flour tortillas into triangles (about 6 per tortilla). Toss the tortillas with 4 tablespoons of melted butter and sprinkle them with a mixture of 1/2 cup granulated sugar and 1 tablespoon cinnamon.

Bake in an even layer on parchment-lined baking sheets at 350°F until golden and crisp, about 10 minutes. Or go store-bought instead: I like churro strips from Siete Foods or Stacy’s Cinnamon Sugar Pita Chips.

You can also serve this seasonal salsa over ice cream or pancakes, or simply stir it into yogurt. For a sweet-savory application, use strawberry salsa as a taco topping or spoon over grilled white fish.

Easy Tweaks

This recipe can be served with sweet or savory dishes, and a few simple additions or swaps can make it pair just right:

• Add 2 tablespoons finely chopped red onion for a savory version
• Add 1 to 2 teaspoons of finely chopped jalapeños for added spice
• Want a little tang? Add 1 teaspoon of sumac, a spice derived from berries
• Substitute your favorite summer fruits like peaches, nectarines, or plums for the strawberries
• Use cilantro in place of mint