Strawberry and Serrano Pepper Salsa

© Jaymi HeimbuchPhotos by Jaymi Heimbuch

In concept, I love fruit salsas. Well, fruits other than the tomato. But more often then not, they are too sweet for me. So I set out to make a spicy, fruit salsa that will surprise you at every turn. This strawberry salsa is complex and hot, perfect for most any starter. Try it with a Viogner or any off-dry white with floral undertones.

  • 1 large carton of organic strawberries
  • 2 large organic tomatoes
  • 1 serrano pepper (more if you like it hot)
  • 1/8 cup cilantro, chopped
  • 1/8 cup basil, chopped
  • 5 mint leaves, finely chopped
  • 1 tablespoon of honey (or agave nectar for a vegan version)
  • 1 teaspoon of sugar
  • 1 tablespoon of lime juice
  • Splash of balsamic vinegar

© Jaymi Heimbuch

1. Remove the stems from the strawberries and dice them.

© Jaymi Heimbuch

2. Depending on how hot you like your salsa, half the serrano pepper and remove the seeds. I like mine hot so I leave them all in.

© Jaymi Heimbuch

3. Using the same knife, make "C" cuts to the tomato. The key here is to cut off the flesh and to avoid the seed membrane.

4. Dice the tomato slices. The remaining tomato ball is perfect for soup stock!

5. In a large bowl, add the diced strawberries, diced tomatoes, cilantro, basil, serrano pepper, honey, sugar. Stir just enough to mix.

© Jaymi Heimbuch

You could very well serve this salsa up on tortilla chips but I decided I wanted something a little different. So I made some crostini with honey. Really, both work...I just wanted to share the idea because it came out so very well.

6. Slice up a loaf of French bread so that the slices are about 1/8 inch thick.

7. Line a baking sheet with parchment paper and place the pieces of bread so that they are spaced out evenly.

© Jaymi Heimbuch

8. Warm a cup of honey up in a small sauce pan. The honey just has to be warm enough to easily baste the bread with.

© Jaymi Heimbuch

How beautiful do those look? We took a close up shot of this so you wouldn't notice the ones I ate. Warm honey on french bread is just divine.

9. Bake the crostini for about 15 minutes at 325 degrees. You want the bread to crisp ever so lightly.

© Jaymi Heimbuch

You guessed it. I had to eat a few more. Shhh...don't tell!

10. Place the salsa on the crostini.

© Jaymi Heimbuch

11. Serve.

© Jaymi Heimbuch

Visit the Green Wine Guide for more vegetarian recipes and wine pairings.

Follow us on Twitter @GreenWineGuide or meet our chef @JerryJamesStone

Fan us on Facebook for daily recipes.

Similar Recipes from our Green Wine Guide
Simple Strawberry and Basil Bruschetta
Chèvre-Stuffed Dates with Pomegranate
Baked Goat Cheese with Red Onion Confit
Top Recipes from our Green Wine Guide
Grilled Avocado Guacamole
Grilled Cheese & Tomato Soup Sandwiches
Bruschetta with Mint and Goat Cheese

Browse all of our tomato content for mouth-watering tomato recipes, savvy tomato growing tips, and up-to-the minute tomato breakthroughs.

Tags: Cooking | Green Wine Guide | Recipes | Tomatoes | Vegetarian