Strawberry Salsa

Strawberry Salsa is wonderful with juicy sweet strawberries, and it can rescue too-tart strawberries like magic. Most of the Strawberry Salsa around here gets scooped into somebody’s mouth with a flat pretzel. Other chips work too, and so do Ritz crackers. Sometimes I spread a thick layer of cream cheese on a plate, top that with Strawberry Salsa, and serve it all with bagel chips or French bread rounds.

Strawberry Salsa makes a dandy salad spooned onto a bed of fresh baby spinach and sprinkled with bacon bits and feta cheese. It’s nice on top of grilled chicken. Or in spinach salad WITH grilled chicken. I know a caterer who mixes Strawberry Salsa with shredded chicken, sour cream, and lime zest–she adds salt and more pepper to taste–and serves it on cocktail croissants at fancy parties.

You can pile Strawberry Salsa on a wedge of brie for a cheese plate. It pairs beautifully with aged sharp cheddar. I’ve used it to top cheesecake, Lemon Icebox Pie, and pound cake. Kids love it on top of French toast. Whew! I’ll stop now.

What makes this recipe so good is the combo of brown sugar and balsamic vinegar. Balsamic vinegar does for strawberries what coffee does for chocolate: it intensifies the flavor. The Strawberry Salsa won’t taste vinegary, and the brown sugar isn’t enough to make it taste like dessert. This combo makes even tart strawberries taste like the very best fresh ripe strawberries you’ve ever had.

The basil isn’t 100% necessary, but it’s terrific. I always add basil when I’m using Strawberry Salsa with something savory–with chips, in salad, in chicken salad, or with cheese–and I absolutely recommend it. I’ve used a little dried basil in place of fresh in a pinch. Add the basil just before serving. I never skip the black pepper, however, even if I’m making it just to dress up cheesecake. The tiny bite the pepper adds is absolutely perfect.

Got two spoonsful of Strawberry Salsa left? Either mix it with Dijon mustard and put it on a turkey sandwich, or add it to a couple of glasses of prosecco with a dash of bitters. You’re welcome.