This strawberry jalapeño salsa has become my go-to appetizer when strawberries are in season. It comes together in just 10 minutes, is naturally gluten-free and has the perfect balance of sweet and spicy that makes it a hit at backyard BBQs and potlucks. I love how versatile it is. I serve it with tortilla chips as an appetizer, spoon it over grilled chicken or fish, or use it as a fresh taco topping.
Why You’ll Love this Recipe
Searching for ways to serve this strawberry salsa? Serve with tilapia fish tacos, serve with peach mango salsa and black bean corn salsa to make a salsa bar with tortilla chips, or spoon it over some air fryer chicken thighs for an easy dinner with summer twist!
Ingredients
Entertaining Tip
I always make this at least 30 minutes ahead and let it chill. It gives the flavors time to come together, and honestly, it tastes even better after sitting for a bit. Plus, it’s one less thing on your to-do list when guests arrive!
Ingredient Notes
- Strawberries – Make sure your strawberries are in season, otherwise this is going to be the blandest salsa you’ve ever tasted. And don’t use frozen strawberries for this recipe. They release too much liquid when they thaw and will make your salsa watery.
- Jalapeño – One small jalapeño gives you a nice kick without making it too spicy. If you’re not a fan of heat, just remove the seeds and ribs. If you want it spicier, throw in another jalapeño or use a serrano pepper instead.
- Red onion – If your onion tastes really sharp, soak the diced pieces in cold water for 5 minutes before adding them to the salsa. It mellows out that bite.
- Cilantro – TIf your onion tastes really sharp, soak the diced pieces in cold water for 5 minutes before adding them to the salsa. It mellows out that bite.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Yes! This salsa actually gets better after 30–60 minutes in the fridge, as the flavors meld. Just give it a stir before serving and enjoy within 24 hours for best texture.
Absolutely! Remove all the seeds and ribs from the jalapeño for a much milder version. You can also skip the jalapeño entirely if you want it sweet with no heat.
Expert Tips
Storage instructions
Fridge: Store leftover strawberry salsa in an airtight container in the refrigerator for up to 2 days. Give it a quick stir before serving to redistribute any liquid.
Best within 24 hours: This salsa is at its peak the day you make it. After that, it’s still tasty but the strawberries will start to soften and release more liquid.
Freezer: Not recommended. Strawberries don’t hold up well after freezing and thawing. The salsa will turn mushy and watery.
More gluten-free salsas and dips to try
Made this strawberry salsa?
I’d love to hear how you served it! Leave a star rating and comment below—it helps more gluten-free food lovers find the recipe!
Strawberry Salsa
Ingredients
- 2 cups fresh strawberries - hulled and diced
- 1 cup orange bell pepper - diced, about 1/2 large bell pepper
- 1 tablespoon chopped cilantro
- 2 tablespoons lime juice
- 1/4 cup red onion - diced very small
- 1/2 jalapeño - seeds and ribs removed, minced
- 1/2 teaspoon kosher salt
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- In a large bowl, mix together ingredients until combined.
- Refrigerate for at least 30 minutes before serving.
Notes
- Use fresh strawberries: Frozen strawberries aren’t recommended—they release too much liquid and will make the salsa watery.
- Adjust spice to taste: Remove jalapeño seeds for less heat, or add more for a spicier salsa.
- Make-ahead tip: This salsa tastes best after sitting for 30–60 minutes, but is best enjoyed within 24 hours.
- Serving ideas: Serve with tortilla chips, spoon over grilled chicken or fish, or add to tacos.
Nutrition
This salsa looks fantastic, and I love all the bright, cheery colors!! I’ll definitely have to try this sometime soon! Sticking the SD card in the CD drive doesn’t seem too bad – I can see how it could happen, especially if you’re kind of distracted. My recent “really really really stupid” moment was when my boyfriend and I locked both sets of keys in the car, WITH the dog inside, at the drop-off zone at the airport. Ugh.
I’m a big fan of bright colors in my recipes ๐ it just makes me want to eat it so much more ya know? Thank you for sharing your “really really really stupid” moment with me! That makes me feel better that I’m not the only one to do silly things!
looks absolutely scrumptious ๐
https://aspoonfulofnature.wordpress.com/
Thank you Anna! It’s one of my favorite summertime recipes!
This looks summer-fresh and healthy! If only I could find fresh Jalapeno’s here in NL! Thanks for the inspiration!!!
Thanks Jocelyn! So fun to chat with readers across the world – this is why I love blogging ๐ whenever I don’t have jalapeรฑo peppers on hand, I just leave them out of this recipe. Doesn’t have that extra “kick” of spice but still really tasty!