Strawberry Salsa
Photograph by Kristin Teig. Reprinted with permission from Rooted in Fire by Pyet DeSpain. Published by HarperOne/HarperCollins Publishers.
When I was competing in the Next Level Chef brunch challenge, I decided to bring my roots to the table and make a Native taco with homemade fry bread as the vessel and chorizo and a fried egg as the filling. Every taco needs some salsa, but since I didn’t have tomatoes, I decided to turn the strawberries I had pulled off the platform into the topping of choice for my brunch fry bread taco. I kept making this salsa way after the cameras stopped rolling. Orange juice brings in the acidity, agave amplifies the flavor of the strawberries, and the jalapeño gives this recipe the hint of heat it deserves.
How to Make It
1
In a medium bowl, add the strawberries, cilantro, red onion, and jalapeño pepper, and gently combine.
2
Drizzle the agave, orange juice, and lime juice into the mixture, sprinkle with the salt, and toss the salsa gently to combine all the flavors. Taste the salsa and adjust the sweetness, acidity, and salt according to your preference.
3
Allow the strawberry salsa to chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
4
Serve this vibrant strawberry salsa alongside traditional Native American dishes featuring grilled meats or squash, or enjoy it with corn chips.
Ingredients
2 cups fresh strawberries, hulled and diced
¼ cup cilantro, finely chopped
¼ cup red onion, finely diced
1 jalapeño pepper, seeded and finely chopped
1 tsp agave
1 tsp orange juice
juice of 1 lime
pinch of kosher salt
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