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Fresh strawberry salsa

Recipe by:Glen Ikeda
Ikedas California Country Market, Auburn


  • 2 cups chopped strawberries (1 pint)
    1/3 cup sugar
    1/4 cup finely chopped cilantro
    1 jalapeño pepper, seeded and minced
    1 tbsp. olive oil
    1 tbsp. fresh lime juice
    1 tsp. sea salt
    1/4 tsp. garlic powder
    Black pepper, to taste


Combine all ingredients in a medium bowl and stir well. Cover and refrigerate for 1 hour for flavors to blend. Serve with chips as an appetizer or over grilled fish, pork or chicken.

Makes about 2 1/2 cups

Califonia Bountiful