Name: Strawberry Salsa with Fresh Mint – Sweet Easy Recipes for Summer Snacking
Prep time: 10 min
Total time: 10 min
Ingredients: 1 ½ cups fresh strawberries, diced; 2 tablespoons red onion, finely chopped; 1 small jalapeño, seeded and minced; 1 tablespoon fresh lime juice; 2 tablespoons fresh mint, finely chopped; Pinch of salt

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Strawberry salsa might just be the one thing you didn’t know you needed this summer. It’s fresh, it’s juicy, and it walks the fine line between sweet and tangy like a seasoned pro. I like to serve it with cinnamon pita chips or spoon it over grilled chicken—yes, really. The mix of ripe strawberries, zesty lime, and cool mint tastes like backyard bliss. It’s a small bowl of sunshine. This is not your average salsa. We’re skipping the tomato and bringing in bold fruit flavor. It’s quick to make, takes zero cooking, and somehow manages to feel fancy enough for company but easy enough for lazy Tuesday nights. Plus, you only need a handful of ingredients and about 10 minutes. It’s a solid win for anyone looking to add a little twist to their summer snacks or brunch spread. And if you’re already thinking about doubling the recipe… yep, I always do.

1) Key Takeaways
2) Easy Strawberry Salsa Recipe
3) Ingredients for Strawberry Salsa
4) How to Make Strawberry Salsa
5) Tips for Making Strawberry Salsa
6) Making Strawberry Salsa Ahead of Time
7) Storing Leftover Strawberry Salsa
8) Try these snacks next!
9) Strawberry Salsa
10) Nutrition

1) Key Takeaways

This strawberry salsa brings a fun twist to your usual dip lineup.
Great for summer gatherings, taco toppings, or a fresh snack.
It’s completely raw and ready in under 10 minutes.
Perfect for anyone into sweet easy recipes with a spicy kick.

2) Easy Strawberry Salsa Recipe

Let’s be real for a second. Strawberries in salsa might sound like one of those things that ends up in the “tried it, regretted it” pile. But this? This is where sweet easy recipes take a bold and delicious turn. Think picnic table, chips in hand, and that first juicy, minty, slightly spicy bite that makes you forget every boring tomato salsa you’ve ever tasted.

We start with ripe strawberries that practically beg to be eaten right off the cutting board. You throw in a little red onion for bite, jalapeño for warmth, and mint to cool it all back down again. The lime? That wakes the whole thing up.

It’s my go-to when I want to impress people with something quick and a little unexpected. It works for cookouts, brunches, and solo snacking in your comfiest socks. Trust me on this one.

3) Ingredients for Strawberry Salsa

Fresh Strawberries: Pick strawberries that are red all the way through and smell sweet. They’re the heart of this recipe, so go ripe or go home.

Red Onion: Finely chopped, this gives a sharp contrast to the berries. Don’t skip it unless you absolutely hate onions (in which case… maybe skip the whole salsa idea).

Jalapeño: One little pepper adds just the right touch of heat. I seed mine to keep things mellow, but you can leave some seeds if you like a kick.

Fresh Lime Juice: Adds brightness and balances out the sweetness. Plus, it helps keep the strawberries looking pretty.

Fresh Mint: A bit unconventional, maybe, but so refreshing. It brings the whole mix together in a clean, crisp way.

Pinch of Salt: Just a bit pulls all the flavors into focus. You’ll know if you forgot it.

4) How to Make Strawberry Salsa

Step 1. Dice your strawberries into small, even pieces. You want them bite-sized so every scoop grabs a good mix of flavors.

Step 2. Finely chop your red onion and jalapeño. Toss them into a mixing bowl with the berries.

Step 3. Drizzle everything with lime juice and sprinkle in the salt. It might not seem like much, but lime and salt are non-negotiable here.

Step 4. Add your chopped mint last, right before serving. Mint can wilt fast, and you want that freshness to shine.

Step 5. Let the salsa sit for five or ten minutes. The flavors mingle, the onions soften a bit, and everything just becomes more… together.

5) Tips for Making Strawberry Salsa

Start with cold strawberries. It’s weird, but it makes the salsa feel extra crisp and refreshing, especially in summer heat. Keep them chilled until you’re ready to chop.

Want to mix up the texture? Toss in a few diced cucumbers. It’s not classic, but it gives the salsa some crunch. That helps when you’re scooping with big tortilla chips or topping something warm like grilled meat or toast.

This might be obvious, but don’t overmix. You want the strawberries to keep their shape, not turn into mush. A gentle hand goes a long way.

6) Making Strawberry Salsa Ahead of Time

Here’s the thing. Strawberry salsa is at its best about 10 to 20 minutes after it’s made. That gives the flavors a chance to settle without everything going soggy.

If you need to prep ahead, chop your ingredients and store them separately. Keep the strawberries and mint in the fridge, and only mix it all up right before serving.

Mint gets weird when it sits too long in lime juice. It turns dark and limp, and nobody wants that. Keep it fresh by waiting until the last minute to toss it in.

7) Storing Leftover Strawberry Salsa

If you do end up with leftovers—first of all, congrats, that’s rare—pop the salsa in a sealed container in the fridge. It’ll hold up for a day, maybe two, max.

By day two, the berries will start to soften and release a little juice. It won’t be as punchy, but you can still spoon it over pancakes or yogurt. That’s a win in my book.

One last note. Don’t freeze it. Just don’t. Strawberries thaw into mush, and that’s not what we’re going for here.

8) Try these snacks next!

9) Strawberry Salsa