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)
|Ingredients Cut & Ready To Go|
|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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