Ingredients
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1 large sweet onion
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2 jalapeno peppers
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2 cloves garlic, unpeeled
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1 pound fresh strawberries, hulled
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⅓ cup chopped fresh cilantro
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Juice of 1 lime
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¼ teaspoon salt
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¼ cup roasted, salted peanuts, coarsely chopped (optional)
Directions
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Heat a grill to medium-high. Place a grill pan on the grill rack. Leaving the root and stem ends intact, cut onion into quarters.
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Grill onion wedges and jalapeños on grill rack 5 minutes, turning to brown evenly. Add garlic and strawberries to hot grill pan. Grill 5 minutes (10 minutes total for onion and jalapeños), turning frequently, until slightly charred. Transfer strawberries and vegetables to a cutting board; let cool.
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When cool enough to handle, coarsely chop strawberries and onion. Peel garlic. Finely chop jalapeños (if you like, remove and discard seeds) and garlic. In a bowl combine berries, onion, jalapeños, garlic, cilantro, lime juice, and 1/4 tsp. salt. Cover and chill 1 hour. If you like, top with chopped peanuts. Serve over grilled chicken or shrimp, or with tortilla chips. Makes 3 1/2 cups.
To store:
Cover and chill leftover salsa for up to 24 hours.
Nutrition Facts (per serving)
| 12 | Calories |
| 3g | Carbs |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 14 | |
| Calories 12 | |
| % Daily Value * | |
| Sodium 43mg | 2% |
| Total Carbohydrate 3g | 1% |
| Total Sugars 1g | |
| Vitamin C 6.1mg | 7% |
| Calcium 7mg | 1% |
| Iron 0.1mg | 1% |
| Potassium 48mg | 1% |
| Folate, total 5.8mcg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.