Recipe - Salsa Strawberry

One half md Red onion; thinly cut or sliced up
1 Whole jalapeno pepper;
minced
One half Whole red bell pepper;
stemmed, seeded, julienned
One half Whole yellow bell pepper;
stemmed, seeded, julienned
One half Whole green pepper; stemmed,
seeded, julienned
One fourth cup Fresh cilantro; finely
shredded
One half pt Fresh strawberries; hulled,
cut or sliced up
One fourth cup Fresh orange juice
2 tablespoon Fresh lime juice
2 tablespoon Extra virgin olive oil
Salt and pepper; to taste

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 it's
chill.

Yield: about 2 One half cups

NOTES : This sweet summery salsa can accompany anything from toasted pita
triangles to a cut of grilled fish, shrimp or chicken. You can transform
the flavor and color of this salsa by substituting fresh blueberries or
blackberries for the strawberries.
Recipe by: Fruit Cookbook by Nicole Routhiers Posted to MCRecipe Digest V1
#764 by Sharon jouet@mindspring.com on Aug 29, 1997