Posted: July 04 2013 in Dips & Spreads

1/2 medium red onion, thinly sliced

1 jalapeno pepper, minced

1/2 red bell pepper, stemmed, seeded and julienned

1/2 yellow bell pepper, stemmed, seeded and julienned

1/2 green bell pepper, stemmed, seeded and julienned

1/4 cup finely shredded fresh cilantro leaves

1/2 pint (1 cup) fresh strawberries, hulled and sliced

1/4 cup fresh orange juice

2 tablespoons fresh lime juice

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

Place all the ingredients in a large mixing bowl, and toss to combine. Cover and refrigerate at least 2 hours or up to 4 hours. Fifteen minutes before serving, remove the salsa from the refrigerator, so it loses some of its chill. Makes about 2 1/2 cup. Serves 4.