More Ways to Work A Strawberry: An Unexpected Recipe
You've probably never tried strawberry salsa. It sounds weird and tastes unexpectedly delicious. I tried the recipe two ways: 1) as a salsa for tortilla chips 2) as a salad with grilled avocados.
Recipe from Epicurious.com
1 fresh serrano or jalapeño chili
1 cup finely chopped strawberries
1/4 cup finely chopped white onion
2 tablespoons finely chopped fresh coriander
1/2 teaspoon fresh lime juice
1/4 teaspoon salt
1/2 teaspoon sugar if desired
six 5-inch corn tortillas
vegetable oil for frying
2 firm-ripe avocados (preferably California)
Wearing rubber gloves, remove stems, seeds, and ribs from chili and chop fine.
In a bowl stir together chili and remaining salsa ingredients. Salsa may be made several hours ahead and chilled, covered.
Stack tortillas and cut them in half. Cut stacks crosswise into 1/4-inch-thick strips and in a heavy skillet heat 1/2 inch oil over moderate heat until hot but not smoking. Working in three batches, fry tortilla strips until crisp and golden, about 30 seconds, and with a slotted spoon transfer to paper towels to drain. Sprinkle fried tortilla strips with salt to taste.
Halve avocados, removing pits, and peel. Slice each half lengthwise into 6 wedges and fan onto 4 salad plates.
Spoon about 1/3 cup strawberry salsa over each avocado fan and mound crispy tortilla strips alongside.
Strawberry Salsa with Grilled Avocados
Follow the same recipe but prepare it with grilled avocados. To grill the avocados, remove the pit carefully and brush them with a mixture of honey and olive oil. Place them, skin side down, on the grill until the skin becomes slightly charred. Turn them over and grill the flesh for about 2 minutes.