Strawberry and Pepper Salsa

This recipe is Gluten/Wheat/Dairy Free. Super simple and perfect to incorporate those strawberries for your Wimbledon brunch. Also great served with a grilled fish such as tuna. Time to chill salsa is NOT included in prep/cook time. Taken from recipes4us.co.uk and posted for ZWT.

• Ready In: 15 mins
• Serves: 4
• Yields: 4 appetizer-sized servings

Ingredients

• 1⁄2 medium red onion (thinly sliced)
• 1  jalapeno pepper (very finely chopped)
• 1⁄2 red capsicum (sweet pepper, chopped)
• 1⁄2 green capsicum (sweet pepper, chopped)
• 1⁄2 yellow capsicum (sweet pepper, chopped)
• 1  ounce  freshly chopped cilantro
• 4  ounces fresh strawberries, hulled and sliced
• 2  fluid ounces  fresh orange juice
• 2  tablespoons lime juice
• 2  tablespoons olive oil
•  salt and black pepper, to taste

Directions

1. Place all the ingredients in a large mixing bowl, and toss to blend thoroughly. Cover and refrigerate for 2 hours to 4 hours.
2. To serve; 15 minutes before serving, remove the salsa from the refrigerator.
3. Serve with rice chips or on grilled fish! Use your imagination!