It’s been a number of years since I inadvertently discovered the magic of strawberries and jalapenos. I like eating jalapenos straight from the jar, and I love Mezzetta peppers because they are crisp. My experience with jalapenos from a jar are oftentimes mushy. You can enjoy many mushy foods, but jalapenos? Never.
One summer afternoon I chopped up some strawberries and topped them with some vinegary peppers. I was hooked. There is some kind of synergy that takes place where the combination is much more than either of the parts by themselves.
If you really want to punch this up, you can add a nice vinaigrette. I like enjoying my salsa with a shovel sized spoon, but I’m sure this would make a nice addition to a sandwich as well. I’ll be testing this on sandwiches soon.
1 cup strawberries, diced
1/4 cup Mezzetta diced tamed jalapenos
For the vinaigrette:
1 tablespoon extra virgin olive oil
1/2 teaspoon white balsamic vinegar
2 turns fresh ground black pepper
1 basil leaf, finely chopped
1 shake Tabasco sauce
Combine the strawberries and peppers.
Add all ingredients for vinaigrette in a jar. Seal and shake until combined.
Add to salsa and toss to coat.