This Strawberry Salsa is a delicious, easy summer dip you can serve as an appetizer or a snack, but it's also delicious in tacos, rice bowls, or with anything from the grill! It's refreshing, juicy, and sweet. You only need 6 ingredients, and it can be ready in under 15 minutes!
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Why You'll Love This Strawberry Salsa
Refreshing and fruity - We all know a classic Pico de Gallo with tomatoes, but it's always fun to change things up and try making it with other fruits! I've already shared a Peach Pico de Gallo, Pineapple Pico de Gallo, and this Black Bean Mango Salsa, so I had to make one with strawberries as well! If you haven't tried them in any savory dishes yet, this salsa is a great way to start!
Easy and simple - The recipe is very easy and straightforward. There aren't any unexpected ingredients you wouldn't find in any other fresh salsa, and it takes about 15 minutes to prep. It's really only a matter of chopping everything up and mixing it all in a bowl!
Not just a dip - While the most obvious way to serve this salsa (and my favorite) is as a dip with tortilla chips, you can also add it to a variety of other dishes! It makes a great side for grilling season, it's delicious with fish, seafood, and you can add it to tacos, burritos, and more! It's also a great summer pool snack!
Ingredients
- Strawberries - Look for ripe, bright red, fresh strawberries. Frozen strawberries won't work here. During the peak of their season, some strawberries can be mushier, and once you toss everything together, the pieces won't keep their perfect shape as much.
- Red onion - I always use red onion in my salsas, but you can also use white onion, which has a milder and sweeter flavor.
- Cilantro - You really need fresh cilantro here for the best flavor. Dried cilantro just won't be the same. If you don't like it, you can add parsley instead.
- Jalapeño - Remove the seeds if you want the salsa to be mild, or leave them in if you want it extra spicy. You can always leave it out, but I highly recommend adding it for more flavor!
- Lime - I recommend using freshly squeezed lime juice for the best flavor whenever possible. Optionally, you can also add a little bit of lime zest as well.
- Sea salt - A pinch of fine sea salt ties everything together and makes the salsa more savory. I add it right before serving, along with lime juice, because they both draw out water from the strawberries.
Variations and Substitutions
- Tomatoes - If you want the salsa to resemble the classic Pico de Gallo more, add diced tomatoes (seeds removed) as well. You may need to either adjust the amount of strawberries or add a little more of everything else.
- Different herbs - There isn't much that can replace cilantro here because it has a very specific flavor, but if you really dislike it, you can replace it with fresh parsley. I recommend adding only half the amount at first and then more to taste.
Step-by-Step Instructions
- Add the diced strawberries, red onion, jalapeño, and fresh cilantro to a medium bowl.
- Gently toss to mix.
- Add lime juice and sea salt. Toss again.
- Serve right away with tortilla chips, on tacos, in rice bowls, or anything else. Enjoy!
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Tips & Tricks!
- Wait to add the salt and lime - If you plan to serve the salsa in the next couple of hours, it's okay to add them right away, but the longer the salsa sits, the more water the strawberries will release. This is why I recommend leaving out the salt and lime juice if you're prepping it ahead, and only adding it at the last minute before serving.
- Dice everything small - The salsa is easier to scoop with chips if the strawberry pieces aren't too big. You also don't want to bite into big chunks of onion.
Serving Suggestions
- As a dip - The best way to serve the salsa is just in a bowl with tortilla chips on the side, either as an appetizer or a snack. Pair it with my 4-Ingredient Guacamole for the ultimate dip combo!
- As a side - Serve it as a side with grilled meats, fish, seafood, or veggies. It's also delicious with roasted chicken, salmon, or any white fish. Try it with my Chili Crisp Salmon!
- Tacos and burritos - Add it to battered or sauteed fish tacos, shrimp tacos, or similar burritos!
- Rice bowls - Just like the tacos, it's delicious in rice or quinoa bowls with salmon (my go-to) or any other protein. Try it in this Shrimp Rice Bowl instead of the mango salsa!
Storing
Store any leftovers in an airtight container in the fridge for 2-3 days. The strawberries will release a lot of water once you add the salt and lime juice. They'll also soften as they sit in the fridge, so the salsa is best enjoyed the day it's made or the next day.
If you want to make it ahead, I recommend chopping and mixing everything without the lime juice and sea salt. Only add those right before you're ready to serve it.
FAQs
It has a little bit of a kick from the jalapeno, but if you remove the seeds and the white parts, it will be very mild. You can always omit the jalapeno if you're serving it to kids.
More Fresh Salsa Recipes
I have several pico de gallo recipes (fresh salsas) with various fruits you can try if you want to try something similar next, or make a few different ones! Check out Dips for all the latest ones and more.
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Print📖 Recipe
Strawberry Salsa
This Strawberry Salsa is a delicious, easy summer dip you can serve as a party appetizer or a snack, but it's also delicious in tacos, rice bowls, or as a side with anything from the grill! It's refreshing, juicy, and sweet. You only need 6 ingredients, and it can be ready in under 15 minutes!
- Total Time15 minutes
- Yield4 1x
- DietVegan
Ingredients
- 2 cups diced strawberries (approx. 12 oz)
- ½ cup finely diced red onion
- 1 jalapeno, seeds removed, finely diced
- ½ cup finely chopped fresh cilantro
- 2 tbsp freshly squeezed lime juice
- ¼ -½ teaspoon fine sea salt
Instructions
- Add the diced strawberries, red onion, jalapeno, and fresh cilantro to a medium bowl.
- Gently toss to mix.
- Add lime juice and sea salt. Toss again.
- Serve right away with tortilla chips, on tacos, in rice bowls, with fish, or anything else. Enjoy!
Notes
Once you add the lime juice and sea salt, the strawberries start releasing water. If you want to make the salsa ahead, I recommend keeping the lime juice and salt separate and adding it right before serving.
Storing: Store the salsa in an airtight container in the fridge for 1-2 days. The longer the salsa sits, the more watery and mushier the strawberries will become.
- Prep Time: 15 mins
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican
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