I first posted this and neglected to put an intro and then was like, oh crap I need an intro. But then I thought it’s frickin salsa and it has strawberries in it. There’s not really a story behind it or anything and you get that from the title right? Moving on.
1 28 oz can whole tomatoes (chopped, reserve liquid)
1/2 red onion (chopped) – 3 oz for me
2 garlic cloves (roasted, chopped)
8 oz strawberries (chopped)
1 red pepper (roasted, chopped)
1 tsp cilantro dried (or 1 tbsp fresh)
1 tsp ancho chili powder
2 tsp apple cider vinegar
2 tsp honey
salt to taste
Roast your pepper and garlic.
You want the skin to be all the way black without burning the meat.
Put the strips in a bowl and cover to let the steam loosen the skin then rinse under water to remove the skin or wipe with a paper towel.
Turn the heat down a little bit to roast your garlic and leave the skin on. Your garlic is ready when the skin just falls off. You can also roast your garlic like this in a dry skillet.
We’re not looking for that melty texture you get when you oven roast garlic, we’re just looking to mellow that raw garlic flavor a bit. If you don’t want to roast your garlic then I would consider only adding 1 clove to your salsa.
Chop your pepper and garlic and add to a mixing bowl.
Chop your strawberries and add them to your mixing bowl. 8 oz is half a pint.
Chop your onion, if you’re sensitive to the taste of onion consider adding only 1/4. Add it to your bowl.
Add your honey and apple cider vinegar to your mixture. If you don’t have honey or apple cider vinegar you can use white sugar or orange juice, just something to bring out a little more of the strawberry sweetness.
Let that get happy.
Rinse and de-seed your tomatoes, reserving liquid. If you want to use fresh tomatoes you absolutely can. I just like to use canned because good tasting, fresh tomatoes are hard to come by in my vicinity. Also I like liquidy salsa. Add tomato liquid and chopped tomatoes to mixture. Add your cilantro and salt to your taste.
I apologize for the strawberry heart, it’s hard to make salsa look interesting on its own.