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Author Notes: I was inspired to create this recipe by a review I read on food52 of a strawberry guajillo jam. Strawberries and chilis do have a natural affinity for each other, and in this case I combine raw berries with just a hint of toasted ancho chili, although you could easily substitute a jalapeño. The freshness of the salsa is further enhanced with finely chopped spring onions, cilantro and plenty of lime juice. A great condiment for grilled fish, the flavors in this are an unexpected twist on both strawberries and salsa. - mollysmenu —mollysmenu
Food52 Review: This combination of strawberries and chiles is definitely worth trying. The salsa has a nice balance of sweet and sour with a little spice and smoke. Depending on how juicy your limes are, you may not need all the juice. I'd follow mollysmenu's advice and try it on grilled fish. - Stephanie —The Editors
- 1.5 cups fresh strawberries, finely chopped
- 2 tablespoons spring or vidalia onions, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
- 1 teaspoon granulated sugar
- 1 dried ancho chili
- 2 limes, juiced
- 1 teaspoon kosher salt
- Toast the chili over medium heat in a small skillet on both sides, just until fragrant.
- Soak the chili for 5 minutes in boiling water then remove and allow to cool
- Cut the chili in half then reserve one part for another use.
- Remove half of the seeds from the remaining piece of chili and finely chop the ancho.
- Combine the berries, cilantro, sugar, salt, onions, chili and lime juice in a bowl and allow to marinate in the fridge for about 30 minutes before serving.
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