1/2 medium red onion, chopped
1 jalapeno pepper, de-seeded and minced
1/2 medium red bell pepper, chopped
1/2 medium green bell pepper, chopped
1/2 medium yellow bell pepper, chopped
1/2 medium orange bell pepper, chopped
1/3 c cilantro, fresh (finely shredded)
2 c strawberries, fresh (hulled and sliced)
1/4 c orange juice, fresh squeezed if possible
2 Tbsp lime juice, fresh squeezed if possible
2 Tbsp olive oil, extra virgin
salt and freshly ground pepper (to taste)
Chop and dice onion, peppers, cilantro, and strawberries.
Mix all ingredients and refrigerate for at least 2 hours before serving.
This salsa is exceptional the day after, so if you have patience, make it the night before you plan to serve. 🙂
Serve together with wheat pitas, grilled marinated chicken, and fresh baby spinach, as I show here: