Make Ahead

Strawberry Ancho Salsa

June  2, 2010
1 Ratings
  • Serves 4
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

Test Kitchen Notes

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

What You'll Need
  • 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
  1. Toast the chili over medium heat in a small skillet on both sides, just until fragrant.
  2. Soak the chili for 5 minutes in boiling water then remove and allow to cool
  3. Cut the chili in half then reserve one part for another use.
  4. Remove half of the seeds from the remaining piece of chili and finely chop the ancho.
  5. 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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2 Reviews

mollysmenu June 2, 2010
I think it work fine as a substitute and allow you to control the heat a little more.
Lizthechef June 2, 2010
I'm slowly warming to spice and strawberry combos - think I could use ancho chili powder as a short cut?