This strawberry salsa recipe has been haunting me since I spied it in Andrea Bemis’ new cookbook, Dishing Up the Dirt. She also has a blog of the same name. Fair warning: Her beautiful work may inspire you to leave your work and become a farmer.
I thought I’d have to wait a while longer to make it, but I came across the most gorgeous organic strawberries yesterday. Would you just look at those leafy tops? Strawberry salsa was meant to be.
If strawberries seem strange in salsa, consider that tomatoes are also technically fruit. Using strawberries instead is a fun way to change up salsa and Caprese salad iterations, not to mention pizza.
Unfortunately, my strawberries weren’t quite as ripe and juicy on the inside as they appeared to be on the outside. I snapped these photos regardless and let the salsa rest while I went to yoga. When I came back, I was greeted with delicious, juicy strawberry salsa—the lime, honey and salt just needed some time to work their magic.