March 2, 2016

Strawberry Salsas: One Sweet, One Savory

capay organic strawberry

You might be thinking, "Strawberry salsa?" But trust us, both of these salsas are delicious and worth making. One of them is a sweeter salsa with homemade cinnamon-sugar chips. The other one is more of a typical savory salsa -- and we can't believe how good it turned out! We hope you try both of these salsas and let us know which one is your favorite.


Using strawberries in place of tomatoes and adding avocado makes this our new favorite salsa. The strawberries lend a hint of sweetness that mimic our favorite summer tomatoes, pairing perfectly with the rest of the ingredients in this salsa. We loved scooping it up and eating it on chips, but it would also be good served on fish, stuffed in tacos or even on a burger. Store leftover salsa in a sealed container in the fridge for up to 2 days.

Savory Strawberry Salsa with Avocado
makes approximately 4 cups salsa

1 pound strawberries
1 jalapeno, seeds and veins removed
1/2 red onion
3-4 garlic cloves
1 avocado
1/4 cup cilantro
1/2 lime, juiced (approximately 1 tablespoon juice)
1 teaspoon salt or to taste
1 teaspoon cumin

Remove the stem and tip from the strawberries and chop. Mince the jalapeno, onion and garlic and toss them, along with the strawberries, into a large bowl. Cube the avocado and chop the cilantro. Add the avocado, cilantro, lime juice, salt and cumin to the bowl and gently toss. Taste and season with more salt if needed. Serve with tortilla chips.


This salsa is like a mini fruit salad that you eat with cinnamon-sugar chips. Our favorite part about this recipe is how adaptable this salsa can be. In the summer, you could easily make this salsa and feature mango, cantaloupe, or peaches. We enjoy eating this salsa with homemade sugar chips, but this sweeter salsa would also be good with yogurt, topped on oatmeal or plain as a snack. Store leftover salsa in a sealed container in the fridge for up to 2 days.

Strawberry Salsa with Cinnamon Chips
makes approximately 4 cups salsa

For the Salsa:
1 pound strawberries
2 kiwis
2 apples (we used Fuji, but Pink Lady would work as well)
1 tablespoon honey or to taste
1/2 lemon, juiced (approximately 1 tablespoon juice)

For the Cinnamon Chips:
3 tortillas (we used corn)
3 tablespoons olive oil or melted butter
1/4 cup sugar
1 tablespoon cinnamon

Preheat the oven to 350 degrees Fahrenheit. Brush each side of the tortillas with olive oil or melted butter. Mix the sugar and cinnamon together on a plate and dip the tortillas into the mixture (you want to coat the tortillas generously with the mixture, so sprinkle some of the sugar on top in places where it isn't sticking). Place the tortillas on a baking sheet and cook for 20 minutes, until the tortillas are crispy (cooking time will vary depending on the size of tortillas used). Let the chips cool, then break into pieces.

Remove the stem and tip from the strawberries and chop. Peel the kiwis and cube them and add them, along with the strawberries, to a large bowl. Peel and core the apples. Chop the apples and put them in the bowl. Gently toss the salsa. Drizzle the honey and lemon juice over the top and toss to combine. Taste and add more honey if desired. Serve with the cinnamon chips.

How To Add Strawberry Salsa Ingredients To Your Delivery: CSA members - head on over to our online Farm Stand Market to customize your upcoming delivery. The Market is open from noon on Thursday until 10 am, 2 days before your scheduled delivery day. After you confirm your produce items, click the orange button "Confirm and Continue To Other Farm Products" to add the products to your delivery. 

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