Pico de Gallo With Strawberries

Cuisine: Fusion
Prep Time: 15 minutes
Servings: 3 cups
The sweet, summery taste of strawberries gives this pico de gallo a fresh new flavor.

Summer is my favorite season — I love to relax, enjoy leisure time, and the simple and delicious ways we eat during summer.

I don't know why at the end of each season it seems that I haven't had enough time to try everything I want to try. I don't like it when winter is ending, and I still have a long list of stews and soups I want to make. The same thing happens in the fall and spring. It feels as if I don't want to let go of all the wonderful produce each season brings.

I've wanted to try salsa with strawberries for a long time, and when I made it, it was love at first bite. It's perfect with tortilla chips or as a garnish for grilled fish. Everybody, I find, likes this salsa: It's mild, fresh and very different from traditional pico de gallo. The trick to making this salsa irresistibly delicious is to use firm strawberries and to chop the serrano chile very finely. The strawberries have a mild flavor that you don't want to overpower with the heat of the chile serrano. The idea is for the two to complement each other.

This salsa is best enjoyed immediately. So dig in!

This post, written by Alejandra Graf, was originally published on Hip Latina. Used with permission.


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  1. Wash strawberries; chop finely and add to a bowl.
  2. Add the purple onion and lime juice. Mix gently.
  3. Add the serrano pepper, sea salt and cilantro. Mix again and taste. Adjust seasoning to preference.
  4. Serve in a bowl with chips.

Chef Notes

The best method for washing the strawberries is to run cold water over them for a few minutes. Organic strawberries are best, since conventional strawberries are on the EWG list of agricultural products with pesticides.

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