Nothing says “Start of Summer” like STRAWBERRIES!!!  I made plenty of jam last year and wound up giving the majority of it away as gifts to friends and family.  This year, I wanted to try something totally different, ya know, flip normal on its head!  It was my husband who said, “Can you make a salsa using strawberries?”…and the rest was history!

I have created this receipe with the hopes of starting a new trend – and of course – in doing so, had to add mint!  (I have a slobbering love affair with fresh mint from my garden right now LOL)

Although I had so much fun creating this yummy salsa, I think I had more fun contemplating all of the fun ways to enjoy it!  This salsa would be great with fish – preferably salmon, over a bed of spinach with pecans and a dash of balsamic or apple cider vinegar with sliced avacado on the side, or enjoyed over a brick of cream cheese! And…of course…it will be great on the end of a tortilla chip!  So from my kitchen to yours, I present you with Strawberry Salsa…


12 cups of bite-size chopped strawberries (about 4 quarts)

1/2 cup Agave Sweetener
5 cups of raw,unbleached sugar
Ingredients Cut & Ready To Go
1 1/4 cups Vidaliaonions, size is your preference (mine are diced small)
1 cup diced red onion
1 cup of jalapeno (ifyou want more heat, keep some seeds) I remove all seeds and chop fine in mysmall food processor
4 ounces of freshlime juice
1/2 cup chopped freshcilantro
3/4 cup red bellpepper
1/2 cup green bellpepper
1/4 cup finelychopped mint
1 tsp sea salt
1 1/4 cups of applecider vinegar
Boil sugar, vinegar and agave sweetener until sugar hasdissolved. Add all onions, peppers, herbs, lime juice and spices and bring to aboil. Turn off heat and add the strawberries. Mix well. 
Hot Pack Into Jars

Hot pack into pint size jars. I filled 7 jars with salsa andhad 1 pint left over that was pure liquid. I’m still processing that pint…I’msure I can find a use for it in the next couple of days. I’m not planning onstoring it long giving its sheer liquid consistency.   I think my liquid may make a great marinade for pork or chicken.  I’ll let you know when I try it!

Salsa Awaiting Hot Water Bath

As always, be sure to wipe your rims with a warm cloth toremove any liquid. Seal each jar with lids and rings and process in a hot waterbath for 20 minutes.  Remember:  Processing doesn’t begin until after the water is at arolling boil! 


The Canning Diva

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