I have a gazillion more strawberry recipes I’ll share with you in the next few days, because my refrigerator and freezer still runneth over from those beautiful red gems.
Today though, I’ll share a mango salsa recipe that I’ve re-jiggered with strawberries.
If I had to choose a final meal, rather than pizza, fried chicken, lasagna, or something “normal,” I’d probably choose grilled tilapia with warm mango salsa from Bonefish Grill. I love this meal in an abnormal way. I crave it. In fact, after my first marathon, my husband took me to Bonefish, and it was all I could do to wait for it to arrive at the table – my appetite was waaaayy off the charts! It’s full of protein, super tasty, and not a heavy meal at all. Perfect for having just run 26 miles. Or, for that matter, perfect for a day sitting around watching Sandra Dee movies too.
I’ve found the recipe for the Bonefish Grill warm mango salsa online, so I merely switched strawberries for the mango. I imagine it would be delicious on chicken or fish, but this night I used it over a jerk pork tenderloin. It was pretty wonderful.
The recipe at Bonefish doesn’t use fresh jalapenos, but I like them, so I substituted those for the red chili flakes. It also provides a little extra color. This salsa can be served either warm or cold – it was great lightly warmed in the microwave over the pork loin, but it’s fabulous cold over fish tacos!
2 C diced strawberries, washed and tops cut off
1/2 C diced yellow or orange pepper
1/2 C diced red onion
1 T fresh garlic, chopped
1 small to medium diced jalapeno, depending on your heat likability
1/4 C chopped fresh cilantro
2 T scallions, chopped
3 T olive oil
3 T light corn syrup
1 T lime zest
juice of 1 small lime
salt and pepper to taste*
Chop the first 7 ingredients and mix together. Mix olive oil, lime zest, and lime juice together; pour over salsa. Add salt and pepper to taste, and then mix thoroughly. Let the salsa sit in the refrigerator for at least 2 hours for the flavors to meld. Serve with chips, on tacos, over fish or poultry.
*I am a big fan of Jane’s Krazy Mixed-Up Salt and use it for most things calling for salt and pepper. It not only has salt and pepper in it, but herbs and spices too.
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