STRAWBERRY SALSA
1 pint of fresh strawberries, hulled and sliced
3 sweet red peppers, medium-sized, seeded, diced
2 green bell peppers, medium-sized, seeded, diced
2 tomatoes, medium-sized, fresh, diced
1 Anaheim pepper, large-sized, seeded, chopped
1/4 cup of finely chopped cilantro
1/2 cup of honey
1/2 cup of fresh lemon juice
1/4 cup of Triple Sec liqueur or 1/4 cup of orange extract
2 tablespoons of tequila, optional
1 teaspoon of crushed dried red chili pepper
1 teaspoon of salt
1/2 teaspoon of black pepper
Combine all ingredients; mix well. Refrigerate overnight to allow flavors to blend.
Serve over grilled chicken or fish.
Makes 1 1/2 Quarts
adapted from the Source: The National Honey Board
1 pint of fresh strawberries, hulled and sliced
3 sweet red peppers, medium-sized, seeded, diced
2 green bell peppers, medium-sized, seeded, diced
2 tomatoes, medium-sized, fresh, diced
1 Anaheim pepper, large-sized, seeded, chopped
1/4 cup of finely chopped cilantro
1/2 cup of honey
1/2 cup of fresh lemon juice
1/4 cup of Triple Sec liqueur or 1/4 cup of orange extract
2 tablespoons of tequila, optional
1 teaspoon of crushed dried red chili pepper
1 teaspoon of salt
1/2 teaspoon of black pepper
Combine all ingredients; mix well. Refrigerate overnight to allow flavors to blend.
Serve over grilled chicken or fish.
Makes 1 1/2 Quarts
adapted from the Source: The National Honey Board
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