I served this for Easter with a smoked pork loin as pictured. I couldn't find dried cranberries so I rinsed and drained whole cranberry sauce. I'll definitely make it again with a little less cilantro.
Strawberry Salsa
Photo: Iain Bagwell; Styling: Heather Chadduck and Caroline Cunningham
A confetti of bright, sunny flavors, Strawberry Salsa adds an over-the-top finish to grilled pork, beef, chicken, or even fried catfish.
Yield: Makes about 2 1/2 cups
Total:
Recipe from
More From Southern Living
Recipe Time
Hands On:
15 Minutes
Total:
1 Hour, 15 Minutes
Ingredients
- 1/2 cup red pepper jelly
- 1/3 cup chopped fresh chives
- 1/3 cup chopped fresh cilantro
- 1 tablespoon lime zest
- 1/4 cup fresh lime juice
- 1/4 teaspoon dried crushed red pepper
- 2 cups chopped fresh strawberries
- 1/3 cup sweetened dried cranberries
- 1 small avocado, diced
Preparation
- Whisk together red pepper jelly, chives, cilantro, lime zest, fresh lime juice, and dried crushed red pepper in a medium bowl. Stir in strawberries and sweetened dried cranberries; cover and chill 1 hour. Stir in diced avocado just before serving. Serve with grilled or pan-fried meats, poultry, or seafood.
Strawberry Salsa Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, Family
- MAIN INGREDIENT: Fruits
- PUBLICATION: Southern Living
More Recipes for Sauces/Condiments
-
Three-Fruit Salsa
Cooking Light -
Pineapple-Kiwi Salsa
Southern Living -
Strawberry-Avocado Salsa
Cooking Light
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy