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This twist on salsa from former staffer Grant Melton opts for strawberries instead of tomatoes—and we don't blame you if you never go back.

For more ways to use up strawberries, try this Fresh Strawberry Topping on desserts or this Strawberry Shortcake Icebox Cake.


  • 1 pint of strawberries, hulled and halved
  • 1/2 small white onion, diced (about 1/4 cup)
  • 1/2 cup cilantro or mint, chopped
  • Juice of 1 lime
  • 1 jalapeno or serrano pepper, seeds and stems removed, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


Serves: 3 cups


Place the berries, onion, cilantro and lime juice into the bowl of a food processor and pulse until coarsely chopped. Add the diced jalapeño, salt and pepper, and pulse once more just the incorporate.

Serve with tortilla chips or use as a topping for grilled chicken or fish.