By Nancy Ancrum
This time of year, the strawberries from Homestead farms are huge jewels of ripe, red, juicy sweetness. Get enough to eat some right out of the basket, and make this piquant salsa with the rest. It’s a bracing complement to roasted salmon, chicken, turkey and pork. Play around with the recipe: After chopping in the food processor, add honey or lime juice to balance out the flavors. Can’t stand cilantro? Use Italian parsley, instead. Add some carambola from a backyard tree; a little more jalapeño will up the heat. The recipe is below.
Spicy Strawberry Salsa
Makes about 1 cup
15 minutes to make the salsa, plus 30 minutes in the refrigerator
1 cup sliced strawberries
1/3 cup sliced scallions, green tops and white bulbs
1/3 cup chopped cilantro
1 teaspoon chopped jalapeño pepper
2 tablespoons honey
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
Salt and pepper, to taste
1. Place all of the ingredients in a food processor.
2. Pulse two or three times until the strawberries are coarsely chopped. Resist the temptation to pulse one more time — you want chunky, not soup. Spoon salsa into a bowl, cover and refrigerate for at least 30 minutes to allow flavors to mingle.