📖 Instructions

1. First, gently wash the strawberries, jalapeno, red onion, cilantro, and lime. Ensuring that everything is nice and clean is super important, trust me!
2. Next, take the strawberries and carefully hull them, removing the green tops. Roughly chop the strawberries into small, bite-sized pieces. Aim for pieces that are about 1/4 inch in size – not too big, not too small.
3. Now, here comes the heat! Cut the jalapeno in half lengthwise and remove the seeds and membranes if you prefer a milder salsa. Finely chop the jalapeno into tiny pieces. Remember, a little goes a long way, so start with a small amount and add more to taste.
4. Peel the red onion and dice it into small, even pieces. The smaller the pieces, the better it will blend into the salsa.
5. Grab a bunch of cilantro and chop it finely. Don't be afraid to use the stems as well – they're packed with flavor!
6. In a mixing bowl, combine the chopped strawberries, jalapeno, red onion, and cilantro. Give it a gentle toss to mix everything together evenly.
7. Squeeze the juice from one lime over the mixture. The lime juice not only adds a delicious tangy flavor but also helps to preserve the salsa.
8. Add a pinch of salt and a pinch of black pepper to taste. Adjust the seasonings as needed to balance the flavors.
9. If you prefer a smoother salsa, you can pulse the mixture in a food processor for a few seconds. Be careful not to over-process it, or you'll end up with a strawberry puree!
10. Cover the bowl with plastic wrap and refrigerate the salsa for at least 30 minutes to allow the flavors to meld together. This step is crucial for the salsa to reach its full potential.
11. Before serving, give the salsa one last stir and taste it to make sure the seasonings are just right. Add more salt, pepper, or lime juice if needed.
12. Serve the strawberry jalapeno salsa with your favorite tortilla chips, grilled meats, or anything else that needs a little sweet and spicy kick. Enjoy!