Happy National Strawberry Month!
Here in Rabun Gap, we have a real jewel awakening this time of year. Our local produce market has just opened up, brimming with hundreds of bright, sweet strawberries picked from right out back, daily. I cannot get enough. I’m already a little sad about them trickling down and eventually disappearing in a month or so. But that’s silly. There is much more market-fresh produce to get excited about as the soil warms…
These strawberries await mouth-watering dessert recipes, crisp green salads, and buttery jams this month. We thought, however, that we would kick off this juicy sweet month with something a little out-of-the-ordinary for these berries. What about a salsa? Mmmm. Perfect.
The thing we played with the most in this recipe was the heat. The strawberries give this salsa a very sweet flavor, and we felt it needed a good bit of heat for balance. Feel free to adjust the heat to your liking; increase or decrease the cayenne as well as the jalapeño, and an additional suggestion would be to add a bit of this hot sauce. Suit yourself.
Grab a cold beer and go outside with this. Your corn chips are going to love it!
SPRING MARKET SALSA
Adapted, loosely, from Cooking Light
1 1/2 C Fresh Strawberries, diced
1- 2 Avocados, diced
3/4 C Chopped Red Onion
1 Medium Yellow Tomato, diced
1 Jalapeño, seeded and chopped small
1/4 C Minced Cilantro
Juice of 2 Limes (about 1/4 C)
2 t Honey (we used orange blossom honey)
1 t Cayenne
* hot sauce to taste, optional
Combine the first six ingredients (through cilantro) in a medium bowl. In a small bowl, juice the limes, add honey and cayenne. Whisk together until well-combined. Pour over ingredients in medium bowl and stir gently to combine. Enjoy!