
This strawberry salsa is everything a summer appetizer should be—bright, juicy, and just spicy enough to keep everyone reaching for another scoop.
It comes together in minutes with ripe strawberries, crisp bell pepper, a touch of jalapeño, and fresh lime. Naturally gluten-free and make-ahead friendly, it’s one of my favorite warm-weather recipes for BBQs, taco night, or patio snacks with a margarita in hand.
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 a summer twist!
Ingredients
Entertaining Tip
For the best texture, make this salsa 30 minutes ahead and chill it. The flavors meld, the lime works its magic, and it gives you one less thing to do when guests arrive.
Ingredient Notes
- Strawberries – Use in-season, ripe but firm berries for the best texture. Frozen strawberries aren’t recommended—they release too much moisture once thawed.
- Jalapeño – One small jalapeño gives this salsa a nice kick without overpowering it. Want less heat? Remove the seeds and ribs. Want more? Add another or try a serrano pepper.
- Bell pepper – I use orange or yellow bell pepper for a pop of color and sweet crunch. Red works too. Avoid green—it’s too bitter here.
- Red onion – Finely diced red onion adds bite and brightness. If yours is extra sharp, soak the diced onion in cold water for 5 minutes to mellow the flavor.
- Cilantro – Totally optional. If you’re cooking for a cilantro-sensitive crowd, just skip it or swap for a little fresh mint or parsley for a twist.
- Lime juice – Fresh is best. It balances the sweetness and keeps the salsa vibrant.
- Salt – Don’t skip it! A pinch of salt brings out the natural sweetness in the strawberries and ties everything together.
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.
Fresh strawberries work best for salsa. Frozen berries tend to release too much liquid as they thaw, which can make the salsa watery and dull the texture.
Expert Tips
Storage instructions
Fridge: Store leftover strawberry salsa in an airtight container in the refrigerator for up to 2 days. The flavors will mellow over time, but the strawberries will start to soften after day one.
Best texture window: This salsa is at its peak within the first 24 hours. After that, it’s still tasty—but the berries get a little more jammy. Give it a quick stir before serving to refresh the texture.
Freezer: Not recommended. Fresh strawberries don’t hold up well after thawing, and the salsa will turn mushy.
More gluten-free salsas and dips to try
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
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!
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 🙂 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 🙂
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 🙂 whenever I don’t have jalapeño peppers on hand, I just leave them out of this recipe. Doesn’t have that extra “kick” of spice but still really tasty!