Strawberry Salsa
photo by Mamas Kitchen Hope
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
3 cups
ingredients
- 2 1⁄2 cups finely chopped fresh strawberries
- 1 cup chopped green pepper
- 2 tablespoons chopped green onions
- 2 tablespoons minced fresh parsley
- 1⁄3 cup Catalina dressing
- 1 dash hot sauce
- salt and pepper
- tortilla chips
directions
- Mix together in a bowl, the strawberries, green pepper, onions, and parsley.
- Add salad dressing, hot sauce, salt and pepper; stir until well blended.
- Cover and refrigerated for 2 hours.
- Serve with tortilla chips.
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Reviews
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This was a very good recipe. My relatives really enjoyed the refreshing fruity taste, the kids even loved it. I altered the salsa after the first taste test and added a couple of fresh jalapenos, it added a touch of spice and came out pretty good. With or without the peppers this salsa makes a nice summer salsa.
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WOW, this was really good. A friend of mine at work brought a strawberry salsa for a potluck. I thought it was great but didn't get the recipe. I tried this one hoping it would be similar. It was even better. I used a generous dash of Tabasco sauce. I served with corn chips for dipping. Thank you for the recipe.
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This is awesome salsa. I thought it sounded interesting and tried it out on some friends. Everybody loved it and couldn't believe it was made with strawberries instead of tomatoes. Definitely make this a day ahead of when you want to use it as the flavor gets much better with time. As the strawberry season is so short, I am going to try to freeze some of this salsa for use in the "off-season." Thanks for this unique recipe.
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Tweaks
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This is awesome salsa. I thought it sounded interesting and tried it out on some friends. Everybody loved it and couldn't believe it was made with strawberries instead of tomatoes. Definitely make this a day ahead of when you want to use it as the flavor gets much better with time. As the strawberry season is so short, I am going to try to freeze some of this salsa for use in the "off-season." Thanks for this unique recipe.