It’s strawberry season! For the second year in a row we’ve been blessed with plants that keep on giving. For the past two weeks we’ve been getting one or more boxes of berries like this almost everyday.
While I may get overwhelmed with herbs and peppers throughout the summer, that never happens with strawberries. Any that aren’t going in my mouth are going in the freezer!
It’s difficult to eat them any way but straight out of the box, but I’ve managed to create a few things that aren’t berries in a bowl or berries in oatmeal. One is this salsa.
I’ve always liked a little fruit in my salsa, but I was introduced to strawberry salsa last year through a recipe program with the Kentucky Proud local food project we have here and Cooperative Extension.
I wasn’t sure how I’d like strawberries and tomatoes together, but one bite and I was sold. It’s so good.
This is my take on strawberry salsa. I decided to serve it up with some mini flour tortillas. I have been hooked on these tortillas from the Homesick Texan
. I’ve made corn tortillas, but I just made these flour tortillas for the first time a couple weeks ago and I’ve made them two more times since! This time I made them much smaller to create an appetizer-sized serving plate for the salsa.
Strawberry-Lime Salsa with Flour Tortillas
Makes: 24 bite-size snacks
4 Roma tomatoes, de-seeded and chopped
1 cup diced strawberries
3 green onions, whites and greens sliced
¼ cup fresh cilantro, chopped
Juice and zest of one lime
½ to 1 teaspoon fine ground sea salt
Plain Greek yogurt or sour cream for serving (optional)
Combine the tomatoes, strawberries and onions in a bowl. Add the cilantro, lime juice and lime zest. Stir to combine all ingredients. Stir in the salt to taste. Refrigerate for at least 30 minutes before serving.
You can find the flour tortilla recipe at the Homesick Texan
. When you are ready to cut the dough, cut it into 24 small pieces and follow the instructions provided there. Be sure to roll it very thin. It will puff up during cooking.
To serve, top each tortilla with a tablespoon of salsa. Garnish each with a ½ teaspoon of yogurt or sour cream, if using. Serve right away.
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