Which part is Mexican? Strawberry Cucumber Serrano Salsa
The most important thing I decided after Campblogaway was … wait for it… really, it’s a good one … here it is:
I’m not going to take my blog so seriously.
My life is too stressful on it’s own to let this creative place turn into another “have-to” kinda thing. The bottom line is I love food, you too, right? So let’s agree to keep this place a playground for our palates. I cook, I take pretty pictures, I talk to myself about the magic of strawberries in the Spring – and you listen & get hungry. Agreed? Alright, then it’s a deal …
There is no going back now, this is how it’s gonna be – simple.
I stared at these strawberries all day thinking about what would be their destiny. Barbecue sauce? Oh no … maybe strawberry ketchup, wait, little scary. Crepes … eh, boring. Okay the pressure of Cinco De Mayo got to me, so I went with salsa. My husband is Mexican and British (don’t ask), but I thought “Hmmmm … salsa with English cucumbers!” Yes, hold the applause – I know – I’m brilliant.
When we tell my son he is “part” Mexican – he responds, “What part”?
Strawberry Cucumber Serrano Salsa
1 Serrano pepper- finely chopped (about 1 Tablespoon) 1/4 cup red onion – extra small dice 4 limes – zested and juiced (about 1/4 cup of juice) 2 cups fresh strawberries – extra small dice 1 cup Hot House English cucumber – skin on extra small dice 2 Tablespoons of grapeseed oil 1/2 cup fresh cilantro – chopped 3/4 teaspoon kosher salt 1/4 black pepper
In a medium bowl combine all ingredients and stir well.
Allow salsa to sit for at least 20 minutes before serving.
If you are not serving the salsa relatively soon reserve the salt and lime juice until ready to eat. The salt and lime juice will break down the strawberries and they will become mushy.