Memorial Day Weekend means one of my favorite things has arrived – strawberry season! One of my other hobbies (aside from wine tasting!) is berry picking! Here in Oregon, we are so lucky to have so many beautiful U-Pick farms right in the Willamette Valley – there are so many options! Most of the U-Pick Strawberries here will be a fraction of what you’d pay in store, and infinitely more tasty, as you’ve gotten to pick them at the peak ripeness! Every year, the first week of June finds me with a sunburn and an abundance of strawberries. So, you’d better believe that I’ve become a master at finding the best ways to use leftover berries in unique ways!
When I first heard mention of strawberry salsa from a friend, I’ll admit I was dubious. But there was not a trace of doubt left after I tried this recipe – it is an absolutely delicious! We think the best wine pairing would be our Laurel Ridge 2017 Reserve Syrah.
Complete your dinner quick corn succotash, and a delicious grilled steak. Certain cuts really highlight the bright, fresh flavors of this salsa – try a grilled flank steak or beef tenderloin, lightly marinated in red wine with a couple dashes of worcestershire or soy sauce.
Note: A couple variations on this recipe: you can leave some of the jalapeno seeds if you would like to add some additional heat. This also comes together beautifully in the food processor, and comes together impossibly quick! If using a food processor, the final consistency will be a bit more sauce like, and you have to make absolutely sure that you don’t over process the salsa. I recommend adding the ingredients utilizing the ‘pulse’ function.