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Strawberry-Jalapeño Salsa Recipe


This no cook sweet and spicy-hot strawberry-jalapeno salsa can be served as a relish or chutney for pork, baked or broiled chicken or fish. Also delicious spooned over meatloaf slices. Once you taste this salsa, I think you will love the complex flavors of just a few ingredients. Try topping a block of cream cheese with this. Serve with water crackers. I usually buy Carr's brand but recently had a brand called Monet, that was equally as good.

Strawberry-Jalapeño

INGREDIENTS

2 cups thawed frozen whole strawberries, chopped roughly with sharp knife
1 large Red Delicious* apple, cored and chopped (skin left on)
1 small jalapeno pepper, very finely chopped (use 1-1/2 jalapeno for more heat)
1 teaspoon brown sugar
1 tablespoon fresh lemon juice

DIRECTIONS

Place all ingredients into one bowl and mix well. Refrigerate, but serve at room temperature. Try to use this salsa within a week or so.

Hint
*“Red Delicious” apples can usually be found year round. Any apple that is not too soft may be used to make this strawberry-jalapeno salsa. It is the combination of strawberry and jalapeno that gives this salsa its great flavor, but it is the crunch of apple that gives it great texture. “Red Delicious” apples are good in most fruit and vegetable salads. If you have ever eaten a really good Waldorf salad, this is probably the apple used.

Strawberry Vinegar

Make this quick sweet vinegar. Serve sprinkled over green or fruit salads; try a bit over meats.

INGREDIENTS

1-1/2 Cups fresh strawberries, hulled and medium crushed
1-1/2 Cups white vinegar* (store brand is fine for this)

DIRECTIONS

Put strawberries and vinegar in a wide-mouth jar with cover. Allow to remain closed for a couple of days, shake jar gently every day until vinegar becomes strawberry red. Do not worry when the berries lose their color, the color and flavor has been absorbed by the vinegar. Strain mixture into a large pot (use stainless-steel pot only*) Do not press strawberries; you want your vinegar as clear as possible. Heat vinegar to boiling then lower heat and simmer for 7 to 10 minutes. An option is to add one teaspoon of sugar to vinegar. Set prepared vinegar aside and cool. Pour into any pint bottle with a cap. The clean bottle should be put into boiling water for at least 5 minutes to sterilize before using. Keep vinegar in the refrigerator. Good over melon mixtures.

Hint
*Note vinegar will pit aluminum, iron or copper pots.

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Content copyright © 2014 by Vannie Ryanes. All rights reserved.
This content was written by Vannie Ryanes. If you wish to use this content in any manner, you need written permission. Contact Vannie Ryanes for details.

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