Recipe: Fresh strawberry-orange salsa with green onions
Fresh strawberries combine with oranges and chilies for a fruity spring salsa Debbie Arrington
What would Cinco de Mayo be without salsa? A lot less flavorful.
But this Mexican-inspired celebration falls in early May – long before fresh tomatoes are ripe in Northern California. Instead of basic tomato-based salsa, try this fruity alternative using two spring favorites: Strawberries and oranges.
Combined with fresh green onions (another spring favorite), the berries and citrus add a hint of sweetness along with a juicy crunch.
Versatile as well as colorful, this fruity salsa pairs well with pork, chicken, shrimp or cheese enchiladas, tacos or quesadillas. Also use it to top grilled pork chops or pork tenderloin or dress up a chicken breast.
Or just grab some tortilla chips and dig in.
Strawberry-orange salsa
Makes about 1 cup
Ingredients:
1 orange
½ cup fresh strawberries, hulled and chopped
3 tablespoons green onions, chopped
1 tablespoon mild green chilies, diced
1 tablespoon cilantro, chopped
1 tablespoon rice vinegar
1 tablespoon extra virgin olive oil
½ teaspoon red chile flakes
½ teaspoon sugar
¼ teaspoon garlic salt
Instructions:
Cut the orange in half. Peel and chop one half of the orange; reserve the other half.
In a medium bowl, combine chopped orange, strawberries, green onions, chilies and cilantro. Lightly toss.
Into a small bowl, squeeze juice of remaining orange half. To orange juice, add rice vinegar, olive oil, chile flakes, sugar and garlic salt; mix. Add to the fruit-onion mixture. Lightly toss.
Refrigerate, covered, until ready to use.
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Food in My Back Yard (FIMBY) Series
FALL
Nov. 11: Prepare now for colder weather in the edible garden
Nov. 4: Plant a pea patch for you and your garden
Oct. 27: As citrus season begins, advice for backyard growers
Oct. 20: Change is in the autumn air
Oct. 13: We don't talk (enough) about beets
Oct. 6: Fava beans do double duty
Sept. 30: Seeds or transplants for cool-season veggies?
Sept. 23: How to prolong the fall tomato harvest
SUMMER
Sept. 16: Time to shut it down?
Sept. 9: How to get the most out of your pumpkin patch
Sept. 2: Summer-to-fall transition time for evaluation, planning
Aug. 26: To pick or not to pick those tomatoes?
Aug. 19: Put worms to work for you
Aug. 12: Grow food while saving water
Aug. 5: Enhance your food with edible flowers
July 29: Why won't my tomatoes turn red?
July 22: A squash plant has mosaic virus, and it's not pretty
July 15: Does this plant need water?
July 8: Tear out that sad plant or baby it? Midsummer decisions
July 1: How to grow summer salad greens
June 24: Weird stuff that's perfectly normal
SPRING
June 17: Help pollinators help your garden
June 10: Battling early-season tomato pests
June 3: Make your own compost
May 27: Where are the bees when you need them?
May 20: How to help tomatoes thrive on hot days
May 13: Your plants can tell you more than any calendar can
May 6: Maintain soil moisture with mulch for garden success
April 29: What's (already) wrong with my tomato plants?
April 22: Should you stock up on fertilizer? (Yes!)
April 15: Grow culinary herbs in containers
April 8: When to plant summer vegetables
April 1: Don't be fooled by these garden myths
March 25: Fertilizer tips: How to 'feed' your vegetables for healthy growth
WINTER
March 18: Time to give vegetable seedlings some more space
March 11: Ways to win the fight against weeds
March 4: Potatoes from the garden
Feb. 25: Plant a fruit tree now -- for later
Feb. 18: How to squeeze more food into less space
Feb. 11: When to plant? Consider staggering your transplants
Feb. 4: Starting in seed starting
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Garden checklist for week of Nov. 16
During breaks in the weather, tackle some garden tasks:
* Clear gutters and storm drains.
* Prune dead or broken branches from trees.
* After the storm, seed wildflowers and plant such spring bloomers as sweet pea, sweet alyssum and bachelor buttons.
* Set out cool-weather annuals such as pansies and snapdragons.
* Lettuce, cabbage and broccoli also can be planted now.
* Plant garlic and onions.
* Plant bulbs at two-week intervals to spread out your spring bloom. Some possible suggestions: daffodils, crocuses, hyacinths, tulips, anemones and scillas.
* Save dry stalks and seedpods from poppies and coneflowers for fall bouquets and holiday decorating.
* Rake and compost leaves, but dispose of any diseased plant material. For example, if peach and nectarine trees showed signs of leaf curl this year, clean up under trees and dispose of those leaves instead of composting them. Do leave some (healthy) leaves in the planting beds for wildlife and beneficial insect habitat.
* Give your azaleas, gardenias and camellias a boost with chelated iron.
* For larger blooms, pinch off some camellia buds.
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