I see so many different Strawberry Salsa recipes on Pinterest and they all look so delicious. I decided to put together my own version of the recipe I knew my family would enjoy.
My birthday was earlier this month and my special outing this year was go strawberry picking with the family. It’s one of my most favorite things to do during the summer and I always anxiously watch for when the strawberries are ready so I can go picking. Ok, so maybe I enjoy the fruits of our labor and getting the entire family involved means more strawberries in a shorter amount of time. Cheap manual labor. Ha!
It’s always a challenge trying to figure out what to do with the strawberries after we pick them because there are so many fabulous options, it’s hard to limit myself to just 2 or 3. (I do need to sleep at some point and unfortunately someone hasn’t figure out how to make 36 hour days)
I usually always make at least one batch of strawberry jam. Nothing beats homemade strawberry jam. Nothing! Many of the strawberries also never even make it home. My daughter sits with a basket beside her in the car and she nibbles away at them on the drive home.
When we get home, all the strawberries are transferred onto large cookie sheets so they don’t get squashed and moldy. Also makes it easier to identify those big, juicy red ones that need to be eaten first. Snack times always includes bowls of these fresh ruby fruits and cereal bowls are liberally decorated with diced strawberries.
There have been so many times I would see these delicious pictures of Strawberry Salsa on Pinterest and I would drool. Looking at my cookie sheets full of strawberries, I decided this was the best time to make a batch of strawberry salsa for my family.
I whipped up a batch of this strawberry salsa as an appetizer for a dinner BBQ one night. I made homemade seasoned pita chips with cinnamon sugar to go with this strawberry kiwi salsa. It was the perfect way to eat it, unless you were using a spoon and eating it straight from the bowl. Which is also completely acceptable.
Here are some other flavors you may like to try adding to your strawberry salsa:
- Add some chopped mint
- Add some chopped basil
- Add chopped mango
- Add chopped peaches
- Add diced avocado
- Add finely chopped jalapeno peppers
- Add chopped red onion
- 1 lb strawberries, washed & finely chopped
- 1 kiwi, peeled & finely chopped
- 2 tablespoons honey
- 1 lime, juiced
- 3-4 large tortilla wraps
- 2 tablespoons melted butter
- ¼ cup white sugar
- 1-2 tablespoon cinnamon
- Wash and finely chop the strawberries and place them in a sieve over a bowl to drain some of the liquid from the strawberries. Allow to sit for about 15 minutes. Meanwhile chop the kiwi. Transfer the strawberries and kiwi to a bowl and gently toss with the honey and lime juice. This salsa is best if eaten shortly after making.
- When you are ready to make your pita chips, preheat the oven to 400 F.
- In a small bowl, combine the sugar and cinnamon. Adjust cinnamon amount to your personal preference.
- Lay your tortilla wraps on a cookie sheet and brush with the melted butter. Sprinkle the cinnamon sugar mixture overtop. Flip your tortilla wraps and repeat – brush with butter, sprinkle on the sugar mixture.
- Using a pizza cutter, cut your tortilla wraps up into chips. I cut mine like a pizza, getting 8 chips out of each wrap.
- Space the chips out a bit on the cookie sheet and bake in the oven for about 15 minutes. Watch them so they do not burn. I did not have to flip them.
- Remove the cookie sheet from the oven and allow to cool for a few minutes.
- Transfer your cinnamon pita chips to a wired cooling rack to cool completely.
- Serve along side your strawberry salsa.
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