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Strawberry Salsa And Balsamic Strawberries

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Strawberry Salsa

Try this sweet twist on grilled salmon, chicken or pork – I also love it tucked into grilled fish tacos.

Stir together ½ cup seeded and finely chopped cucumber, ¼ cup chopped chives, red onion or scallions, 1 finely chopped jalapeno (seeded if desired), ¼ cup chopped fresh cilantro and the grated zest and juice of one lime.

Drizzle in 2 tablespoons honey, sugar or red pepper jelly. Gently fold in 2 cups of chopped fresh strawberries.

Cover and chill until ready to serve, at least one hour. Before serving, stir in one pitted and diced avocado.

Makes about 1 pint.

Balsamic Strawberries

"Macerating" is a fancy word that means sprinkling the berries with sugar to release their natural juices – the aged balsamic vinegar gives the fruit a richer depth of flavor. I love this spooned over vanilla ice cream, but the tangy berries also serve as an interesting substitute for tomatoes in a classic Caprese salad – try it with rich buratta cheese and fresh shredded basil leaves.

Place 2 pounds hulled and halved strawberries in a bowl.

Combine ¼ cup sugar and 3 tablespoons aged balsamic vinegar in a small saucepan and stir over medium heat until sugar dissolves. Set aside until cooled and syrupy.

Drizzle mixture over strawberries and stir in ¼ teaspoon freshly cracked black pepper and a small handful of chopped fresh mint.

Cover with plastic wrap and let sit at room temperature until juices are released, about 1 hour.

Serves 4 to 6

 

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