Strawberry Salsa - A Sweet Change From Ordinary Salsa

Fresh Strawberries that are mixed with traditional salsa ingredients such as onions, peppers, jalapenos, cilantro' etc. The taste is so fresh and the salsa is so colorful and delicious. Strawberry Salsa can be served right away or you may want to refrigerate overnight to blend the flavors. Serve with grilled chicken or fish, or like i did as an appetizer with pita chips.

This recipe is a such a nice change from your regular Salsa recipe. I had to hide my strawberries from my youngest son, if not he would of ate the whole package before i could use them. This is a perfect dish to take to a family get together or a BBQ with friends. My husband didn't appreciate this recipe as much as i did, he thought it was more along the lines of "chick food".

My husband is a creature of habit and doesn't let his taste buds venture out of the ordinary to much. Unlike me I am always up for trying something new. I thought the salsa turned out really yummy. I do recommend letting the salsa sit in the refrigerator a bit so the flavors have time to blend before serving. The baked Pita Chips were out of this world good. I had a hard time putting those down. I am telling you this is the perfect summer treat.

These are the ingredients you will need.
large Jar is sugar. Ciliantro not pictured.



I have my handy little helper chopping up the vegetables and strawberries. Mommy chopped up the jalapeno peppers.

In a large bowl, combine strawberries, peppers, green onions and jalapenos and cilantro'

In a small bowl whisk together olive oil lime juice raspberry vinaigrette, sugar, garlic powder and salt.

Add to strawberry mixture tossing gently to combine. Cover and chill for 1 hour.



I used Whole Wheat Pita Bread to make the Pita Chips. Preheat oven to 400
Lightly grease baking sheet/sheets.



Cut Pita rounds in half crosswise. Cut each half into 3 triangles. Place pita triangles on prepared baking sheet.


Brush each with melted butter sprinkle evenly with house seasoning. Bake for 8 minutes until golden brown. Cool Completely. They turned out so crispy and good.

Serve Strawberry Salsa with Pita Chips. I think next time i will add a bit more of the Raspberry Vinaigrette. I had a hard time stopping myself from eating the whole bowl. The Pita Chips were a nice change from your ordinary tortilla chips and complimented the Salsa nicely.

Fresh Strawberry Salsa
With Baked Pita Chips

3 - cups fresh strawberries, chopped
1/2 - cup minced yellow bell pepper
1/2 - cup mined green bell pepper
1/2 - cup minced red bell pepper
1/2 - cup minced green onion
2 - jalapenos seeded and minced

2 - tablespoons minced fresh cilantro
1 - tablespoon Extra Virgin Olive Oil
1 - tablespoon Fresh Lime Juice
1/4 cup Raspberry Vinaigrette
1/2- tsp Sugar
1/2 - tsp Garlic Powder
1/4 tsp Salt
Pita Chips (recipe below)

In a large bowl, combine strawberries, peppers, green onions and jalapenos. In a small bowl whisk together olive oil lime juice raspberry vinaigrette, sugar, garlic powder and salt. Add to strawberry mixture tossing gently to combine. Cover and chill. Serve with Pita Chips.

Pita Chips

1 - 12oz Package Pita Bread, Split
6 Tablespoons Butter, melted
1 1/2 tsp House Seasoning

Preheat oven to 400. Lightly grease two baking sheets. Cut Pita rounds in half crosswise. Cut each half into 3 triangles. Place pita triangles on prepared baking sheet. Brush each with melted butter sprinkle evenly with house seasoning. Bake for 8 minutes until golden brown. Cool Completely.

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~ Tina, the mom in Mommy's Kitchen ~