This 5-ingredient strawberry salsa is juicy, sweet, and perfect for summer. Made from ripe strawberries, jalapeño, lime juice, and red onion, it’s great with chips, on tacos, and grilled meats.
We pretty much always have strawberries in the fridge (my kid is obsessed), so I’m constantly finding new ways to use them. Sure, they’re great in fresas con crema or agua de fresa, but this strawberry salsa proves they can also go a little savory, too. It’s a little sweet, a little spicy, and the kind of thing that works just as well with tortilla chips and over tacos or grilled meat.
It comes together in 10 minutes and always disappears fast. Perfect for taco night, weekend cookouts, or even brunch. I just know you’ll be making it on repeat all summer like I do.
Strawberry Salsa Ingredients
- Strawberries: I love making this recipe in the summer when strawberries are in season and especially sweet, usually from June through August. If your strawberries are not particularly sweet, you can add a couple of teaspoons of granulated sugar or honey to add some sweetness.
- Jalapeño: One diced jalapeño adds a little spice without overpowering the light, sweet flavors. To tone down the heat, remove the seeds and veins from the pepper beforehand.
- Red onion: Adds a bit of crunch and sharpness. White onion works too if you want a milder flavor.
- Cilantro and lime: These two add the brightness and fresh flavor that ties everything together.
This is an overview of the key ingredients I used and why. See the recipe card below for the full recipe.
How to Make Strawberry Salsa
Add the strawberries, jalapeño, onion, cilantro, lime juice and zest, and a pinch of salt to a bowl.
Stir until everything is combined.
Recipe Tips
- Let it chill. If you can, I recommend letting the salsa sit in the fridge for about 2 hours before serving. The flavors meld together, and it gets even tastier.
- Make this salsa year-round. If you want to make this when strawberries aren’t in season, or if your batch is just kind of bland, add a couple of teaspoons of sugar or honey to add some sweetness until it’s just right.
- Swap: For more heat, swap in a serrano or leave the jalapeño seeds in.
How and What to Serve with Strawberry Salsa
This salsa is sweet, savory, and surprisingly good with just about everything. Here are a few ideas on how I like to eat it:
More Fruit Salsas
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Add all ingredients to a medium bowl. Toss together until combined.
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Serve immediately, or cover and let it rest in the refrigerator for 2 hours before serving to let all the flavors meld together.
- Sweetness: If you find that the salsa isn’t sweet enough, mix in 1 tablespoon of granulated sugar or honey at a time until it reaches your desired sweetness.
- Storage: This salsa is best fresh, but you can store any leftovers in an airtight container in the fridge for up to 3 days. Just give it a quick stir before serving.
Serving: 0.5cup | Calories: 34kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 156mg | Fiber: 2g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 52mg | Calcium: 20mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in August 2021 and has been updated with new photos and a better overall recipe.
Photography by Ashley McLaughlin.