Smashing Strawberry Salsa

This salsa is like a taste of summer in the middle of the winter.

Normal salsa is made of a bunch of things I really shouldn’t have (tomatoes, onions and garlic). This has none of those and its DELICIOUS. I use it on all of my Mexican wannabe foods.

Plate by Jacob Hostetler. Follow him on Instagram @jadahost

• Servings: 8
• Time: 15-20 min
• Difficulty: Dice, stir and eat
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1 1/2c frozen straberries

1/3 can pineapple chunks

1/4c pineapple juice

2 lemons, juiced

2tbsp chopped fresh cilantro

1/2  green pepper

1/2 c frozen corn

salt and corn syrup to taste

1 jalapeno seeded for mild or with seeds for medium-hot

1. Defrost strawberries until they are soft enough to dice up but not yet mush. Dice up the rest of the ingredients and add in juices. Stir. Adjust with corn syrup and salt if needed.
2. Serve now or refrigerate overnight and enjoy later! (This does keep for a few days.)