Tomato, Strawberry & Jalapeño Salsa

Tomato, Strawberry & Jalapeño Salsa

I love fiery salsa and this salsa has a good dose of heat.  The strawberry adds a subtle sweetness to the heat that for me creates the perfect salsa. I always use Zara strawberries when making this. They are British grown and full of ripe, juicy flavour. If heat isn’t your thing remove the seeds from the jalapeños before pulsing everything together. I love this with corn chips, crudités, or toasted pita bread and it is delicious on tacos too.

| Serves 4-6 |

Ingredients

• 150g strawberries, washed with leaves removed

• 4 plum tomatoes

• 2 Jalapeño chillis

• 2 garlic cloves

• 2 tbsp, plus extra for cooking

• Juice of 1 lime

• Sea salt

• 1 tbsp finely chopped coriander or parsley (optional)

Method

• Heat a frying pan till hot and place your tomatoes, jalapeno, and garlic and char until blackened. Keep turning to ensure all sides get a good char. About 5 mins for the garlic and 10 mins for the tomatoes and jalapeño.

• Transfer veg to a plate and allow it to cool completely.

• Remove the stem from your jalapenos and if you prefer a milder salsa remove the seeds too. Roughly chop the jalapenos and garlic.

• In a food processor place your tomatoes, roughly chopped jalapeno and garlic strawberries, 2 tbsp olive oil, lime juice, and a good pinch of salt. Pulse until you’ve reached your desired salsa consistency.

• Transfer to a bowl and taste for seasoning. Stir through the chopped coriander (if using) and garnish with a drizzle of olive oil, black pepper, and more finely chopped herbs if you wish.

• Serve with corn chips, crudités or pita bread.

  
  If you are looking for more snacks then try this Crispy chickpeas with sumac and lemon or this Spiced floppy carrot and almond dip.