SAUTEED STRAWBERRY SALSA

1/2 red onion, chopped
1 Anaheim pepper or another relatively mild variety
2 tablespoons olive oil
2 cups strawberries, quartered
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Juice of 1 lime
1 tablespoon balsamic vinegar
2 tablespoons cilantro, chopped

In a skillet, saute the onion and pepper in the olive oil.

Add the strawberries, black pepper and salt. Continue sauteing until the berries become caramelized, but don't burn them. Ladle the mixture into a mixing bowl.

While the skillet is still hot, deglaze it by adding the lime juice and vinegar, and use a plastic spatula to scrape up the bottom of the pan. Add this liquid and the chopped cilantro to the mixture in the bowl. Stir well, allow to cool and then refrigerate for use within a week.

Makes 1 pint
Source: Berries by Roger Yepsen