Strawberries are a satiating and exciting alternative to tomatoes in this bright and fruity salsa; they pack an extra gram of fiber per cup. Serve it with chips or use it as a topping to grilled fish or chicken.By Shira BocarSavePinPrintMore

Gallery

Con Poulos

Recipe Summary

Prep:10 minsTotal:25 minsYield:Makes 1 1/2 cups

Hi, I’m Martha StewartSign up for my newsletters to receive a good thing straight to your inbox every day!SIGN UP

Ingredients

Ingredient Checklist

• 9 ounces strawberries, hulled and diced (1 1/2 cups)
• 1/4 cup finely diced red onion
• 1/2 jalapeño, finely chopped (remove seeds for a less spicy salsa)
• 1/4 cup chopped fresh cilantro leaves
• Kosher salt
• Tortilla chips, for serving

Oops! We cannot find any ingredients on sale near you. Do we have the correct zip code? UPDATEor use the browser toFind Me

Directions

Instructions Checklist

• Step 1Combine strawberries, onion, jalapeño, and cilantro in a bowl and season with salt; refrigerate 15 minutes. Serve with tortilla chips.