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Serves: 4-6
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2 C. fresh strawberries,
cleaned & chopped
2 tsp. white balsamic vinegar
(or reg. balsamic if white is not available)
1 Tbsp. freshly grated ginger root
1 clove garlic, finely minced
1 Tbsp. fresh-minced chives
1 tsp. chili oil or
1 mild chili, seeded & minced
1 Tbsp. scoop(s) sunflower oil or
mild oil of your choice
sea salt to taste *

The Cook

Jan W Recipe
Well Seasoned
Apollo, PA (pop. 1,647)
Member Since May 2011
Jan's notes for this recipe:
This recipe was posted on Facebook and also Pinterest...
I love fruit salsas, as well as savory salsas...

For serving with this salsa, I cut flour tortillas in wedges, spray with cooking spray & sprinkle with cinnamon-sugar mixture and bake til crispy.

Hope you will give this a try! It's awesome!
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Add all ingredients to a medium bowl.

***When you add salt to salsa, keep in mind what you will serve it with. Some dishes are already rather salty and will perform better with an almost salt-free salsa.***
Mix ingredients gently, you don't want to crush the strawberries. Make sure all is well combined.
Cover bowl with a light towel or plastic wrap and let salsa sit for 30-45 min. for flavors to marry.
Serve at room temperature with dippers of choice.
NOTE: If you have juices left in the bowl after the salsa is gone, save the juice for making a fruity vinaigrette. This juice is loaded with flavor.

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user Bob Wakeman Bigcatfish - May 17, 2013
Looks awesome. Saved.
user Jan W Neeniejan - May 17, 2013
thanks Bob...
user Bea L. BeachChic - May 18, 2013
Bea L. [coffeetime] has shared this recipe with discussion groups:
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