Getting your player ready...
Recipe adapted from the June 1997 edition of Gourmet magazine. Find more Gourmet recipes at . Serve this salsa with chips, or over fish or chicken, or over sliced avocados. Makes about 1½ cups; easily doubled.
Ingredients
1 fresh serrano or jalapeño pepper
1 cup finely chopped strawberries
¼ cup finely chopped white onion
2 tablespoons finely chopped fresh coriander
½ teaspoon fresh lime juice
¼ teaspoon salt
½ teaspoon sugar (optional)
Directions
Remove stems, seeds and ribs from pepper and finely chop. Stir together all remaining ingredients and let sit for at least 1 hour before serving.
