Strawberry and Serrano Pepper Salsa
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
Ingredients
- 1 large carton of organic strawberries
- 2 large organic tomatoes
- 1 serrano pepper (more if you like it hot)
- 1/8 cup cilantro, chopped
- 1/8 cup basil, chopped
- 5 mint leaves, finely chopped
- 1 tablespoon of honey (or agave nectar for a vegan version)
- 1 teaspoon of sugar
- 1 tablespoon of lime juice
- Splash of balsamic vinegar
Instructions
1. Remove the stems from the strawberries and dice them.
2. Depending on how hot you like your salsa, half the serrano pepper and remove the seeds. I like mine hot so I leave them all in.
3. Using the same knife, make “C” cuts to the tomato. The key here is to cut off the flesh and to avoid the seed membrane.
4. Dice the tomato slices. The remaining tomato ball is perfect for soup stock!
5. In a large bowl, add the diced strawberries, diced tomatoes, cilantro, basil, serrano pepper, honey, sugar. Stir just enough to mix.
6. Serve with corn chips or on baguette toasts as bruschetta