Strawberry Jalapeno Salsa + Homemade Flour Tortilla Chips

Strawberry Jalapeno Salsa + Homemade Flour Tortilla Chips

Fresh salsas and relishes are my favorite thing to serve with grilled meat and fish during the warm months.  I love the unexpected complementary flavors of the spicy peppers with the sweet strawberries—they really go well together. 

These tortilla chips remind me of my favorite store-bought chips:  Stacy’s Pita Chips.  They’re addictive, so don’t make them unless you can share them!

To get 4 cups of diced strawberries, you’ll need about 1 ½ pints of whole strawberries.  Also, don’t forget to remove the seeds and ribs from the jalapeno because it will be super spicy if you don’t, and the longer it sets with the seeds in it, the more unbearably hot it will become!  Without the seeds and ribs, the salsa has a little kick, but it’s just enough and not overwhelming.


For the Strawberry Jalapeno Salsa


Total Time:  10 minutes

Serves:  10 appetizer portions

Difficulty Level:  Easy



4 cups of diced fresh strawberriesaaa

2 jalapenos, ribs and seeds removed, finely minced

Zest of 2 limes

Juice of 3 limes

1/3 cup minced red onion

½ cup roughly chopped cilantro

2 tbsp extra virgin olive oil

1 tsp black pepper



  1. Add all ingredients to a large mixing bowl.
  2. Toss together gently to combine.
  3. Serve with Homemade Flour Tortilla Chips.



For the Homemade Flour Tortilla Chips


Total Time:  15 minutes

Yield:  ½ sheet tray of tortilla chips

Difficulty Level:  Easy



Olive oil cooking spray

Small flour tortillas




  1. Preheat oven to 425 degrees Fahrenheit.
  2. Spray a sheet pan with olive oil spray.
  3. Use a pizza cutter to cut tortillas into triangles.
  4. Arrange on the sheet pan.
  5. Spray with olive oil spray, and sprinkle with salt.
  6. Bake for 8-12 minutes, watching closely after 8 minutes.
  7. Serve with Strawberry Jalapeno Salsa.



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