Strawberry Salsa
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This sweet salsa is a great addition to fish, chicken, shrimp and bread dishes
  • 1/2 medium red onion, thinly sliced
  • 1 jalapeno pepper, minced
  • 1/2 red bell pepper, stemmed, seeded and julienned
  • 1/2 yellow bell pepper, stemmed, seeded and julienned
  • 1/2 green bell pepper, stemmed, seeded and julienned
  • 1/4 cup finely shredded fresh cilantro leaves
  • 1 cup fresh strawberries, hulled and sliced
  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper
Place red onions, jalapeno pepper, bell peppers, cilantro, strawberries, orange juice, lime juice, olive oil, salt and pepper in a large mixing bowl, toss to combine.  Cover and refrigerate at least 2 hours or up to 4 hours.  Fifteen minutes before serving, remove the salsa from the refrigerator, so it loses some of its chill.

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