Strawberry Salsa

This strawberry jalapeño salsa has become my go-to appetizer when strawberries are in season. It comes together in just 10 minutes, is naturally gluten-free and has the perfect balance of sweet and spicy that makes it a hit at backyard BBQs and potlucks. I love how versatile it is. I serve it with tortilla chips as an appetizer, spoon it over grilled chicken or fish, or use it as a fresh taco topping.

Why You’ll Love this Recipe

• Ready in 10 minutes – No cooking, no complicated prep. Just chop, stir, and serve.
• Versatile for entertaining – Serve it with chips, spoon over grilled chicken, or add it to tacos for a bright, flavorful topping.
• Naturally gluten-free – Made with real ingredients and safe for celiac guests—no swaps or special products needed.

Searching for ways to serve this strawberry salsa? Serve with tilapia fish tacos , serve with peach mango salsa and black bean corn salsa to make a salsa bar with tortilla chips, or spoon it over some air fryer chicken thighs for an easy dinner with summer twist!

Ingredients

Entertaining Tip

I always make this at least 30 minutes ahead and let it chill. It gives the flavors time to come together, and honestly, it tastes even better after sitting for a bit. Plus, it’s one less thing on your to-do list when guests arrive!

Ingredient Notes

• Strawberries – Make sure your strawberries are in season, otherwise this is going to be the blandest salsa you’ve ever tasted. And don’t use frozen strawberries for this recipe. They release too much liquid when they thaw and will make your salsa watery.
• Jalapeño – One small jalapeño gives you a nice kick without making it too spicy. If you’re not a fan of heat, just remove the seeds and ribs. If you want it spicier, throw in another jalapeño or use a serrano pepper instead.
• Red onion – If your onion tastes really sharp, soak the diced pieces in cold water for 5 minutes before adding them to the salsa. It mellows out that bite.
• Cilantro – TIf your onion tastes really sharp, soak the diced pieces in cold water for 5 minutes before adding them to the salsa. It mellows out that bite.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

Recipe FAQs

Yes! This salsa actually gets better after 30–60 minutes in the fridge, as the flavors meld. Just give it a stir before serving and enjoy within 24 hours for best texture.

Absolutely! Remove all the seeds and ribs from the jalapeño for a much milder version. You can also skip the jalapeño entirely if you want it sweet with no heat.

Expert Tips

• Taste and adjust. Strawberries vary in sweetness, so taste your salsa before serving and adjust the lime or salt to balance the flavors.
• Serve it fresh. This salsa is at its best within a few hours of making it. The strawberries will start to break down and get mushy if it sits too long.

Storage instructions

Fridge: Store leftover strawberry salsa in an airtight container in the refrigerator for up to 2 days. Give it a quick stir before serving to redistribute any liquid.

Best within 24 hours: This salsa is at its peak the day you make it. After that, it’s still tasty but the strawberries will start to soften and release more liquid.

Freezer: Not recommended. Strawberries don’t hold up well after freezing and thawing. The salsa will turn mushy and watery.

More gluten-free salsas and dips to try

• 

  Green Onion Dip

• 

  Pineapple Salsa

• 

  Spinach Artichoke Dip Without Mayo

Made this strawberry salsa?

I’d love to hear how you served it! Leave a star rating and comment below—it helps more gluten-free food lovers find the recipe!