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.
