Fresh and fabulous Strawberry Habanero Salsa, a sweet and smoky snack!
Cinco de Mayo is this Friday.
Our plans are simple. Great food, great drinks, and great friends.
Classic Mexican dishes are always welcomed in our home, any time of year. Yet for Cinco de Mayo, it’s fun to stir things up, and throw a curveball dish (or ingredient) into the mix.
Like substituting strawberries for tomatoes in traditional salsa.
Today’s Strawberry Habanero Salsa recipe is a vivacious blend of berry sweetness and smoky heat.
The habanero peppers accentuate the fresh tangy flavor of the strawberries so well, you might be tempted to give up tomato salsa altogether!
To make Strawberry Habanero Salsa
Start by roasting habaneros peppers and garlic in the oven to give them a greater depth of flavor. Roasting the habaneros also brings out their naturally smoky essence.
If you are sensitive to spice, use only one habanero pepper. If you are a lover of fiery foods, you could add three or four peppers to intensify the heat!
Next dice fresh sweet strawberries and place them in a bowl.
Add red onion, fresh chopped mint, and cilantro.
Then mince the roasted garlic and habaneros and mix them in. Add one habanero at a time, checking the heat level, so you don’t overdo it.
The smoky sweet flavor of the Strawberry Habanero Salsa is so tantalizing, it’s hard to stop eating.
It’s just the kind of surprise you need to liven things up this Cinco de Mayo!
Try Our Other Favorite Salsa Recipes
Strawberry Habanero Salsa
Yield: 4 cups
Prep Time:15 minutes
Cook Time:15 minutes
Strawberry Habanero Salsa Recipe – An amazing fresh fruit salsa with smoky undertones. The sweet tangy note from the strawberries is a lovely surprise!
- 1 tablespoon olive oil
- 1-3 fresh habanero peppers
- 2 garlic cloves in peels
- 1 pound fresh strawberries, hulled and diced (about 3 1/2 cups)
- 1/2 cup diced red onion
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped cilantro
- 1 teaspoon honey (optional)
- Salt and pepper
- Preheat the oven to 400 degrees F. Place the habanero peppers and garlic cloves on a baking sheet and drizzle with olive oil. Roast in the oven for 15 minutes, flipping once.
- Meanwhile, trim and dice the strawberries. Chop the onions and herbs. Place all the produce in a medium bowl.
- Once the habaneros and garlic have roasted, peel the garlic and mince. Then remove the stems and seeds from the habaneros and mince them as well.
- Add the garlic and one chopped habanero to the salsa. Add 3/4 teaspoon salt and mix well. Taste, then add more habanero if desired. (I used two.) Salt and pepper to taste. If strawberries are out of season, you may want to add a teaspoon of honey to sweeten the salsa.
Yield: 4 cups, Serving Size: 16
- Amount Per Serving:
- Calories: 21 Calories
- Total Fat: 1g
- Saturated Fat: 0.1g
- Sodium: 75mg
- Carbohydrates: 3.3g
- Fiber: 0.8g
- Sugar: 2.1g
- Protein: 0.3g
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
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