Strawberries play the part of tomatoes in this smoky grilled salsa. It's the perfect sweet and savory combination for chips or a topper for grilled chicken or shrimp.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

hands-on:
15 mins
total:
1 hr 25 mins
Servings:
14
Yield:
3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill to medium-high. Place a grill pan on the grill rack. Leaving the root and stem ends intact, cut onion into quarters.

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  • Grill onion wedges and jalapeños on grill rack 5 minutes, turning to brown evenly. Add garlic and strawberries to hot grill pan. Grill 5 minutes (10 minutes total for onion and jalapeños), turning frequently, until slightly charred. Transfer strawberries and vegetables to a cutting board; let cool.

  • When cool enough to handle, coarsely chop strawberries and onion. Peel garlic. Finely chop jalapeños (if you like, remove and discard seeds) and garlic. In a bowl combine berries, onion, jalapeños, garlic, cilantro, lime juice, and 1/4 tsp. salt. Cover and chill 1 hour. If you like, top with chopped peanuts. Serve over grilled chicken or shrimp, or with tortilla chips. Makes 3 1/2 cups.

To store:

Cover and chill leftover salsa for up to 24 hours.

Nutrition Facts

12 calories; carbohydrates 3g; insoluble fiber 1g; sugars 1g; vitamin a 48.8IU; vitamin c 6.1mg; niacin equivalents 0.1mg; folate 5.8mcg; sodium 43mg; potassium 48mg; calcium 7mg; iron 0.1mg.
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