Reviewed: Apr. 22, 2012

I made this today at my job and sampled it out to the customers who all loved it. It's something that caught people off guard because of the mint and cilantro combo. I will be adding this one to my recipe box.

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1 user found this review helpful

Reviewer:

jimmyv68

Cooking Level: Professional

Home Town: Columbus, Ohio, USA

Reviewed: Jan. 12, 2012

I can't wait to try this!! By the way, I'm also from Indiana, PA!!!!

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2 users found this review helpful

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Jill

Cooking Level: Intermediate

Reviewed: Dec. 17, 2011

Loved this, delicious and refreshing.

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Baker Girl

Reviewed: Apr. 18, 2010

This was incredible! Would also be good with potato pancakes, maybe crackers with cream cheese. Probably a lot more other uses - but also great with just plain tortilla chips. It was a huge hit with everyone who tried it. What a wonderfully surprising use for strawberries - especially if you get a batch that don't seem to have "perfect" strawberry flavor yet early in the season. I didn't have mint, so omitted it; and I used jarred jalapeno slices. Also used Passion Fruit Balsamic from Gourmet Country. Excellent!

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Reviewer:

cmartcookie

Reviewed: Apr. 10, 2010

This was a light, mild, refreshing salsa. If you are looking for a sweet fruit salsa, this is probably not the recipe you want. The strawberries really soak up the balsamic and take on a more savory taste, still a tad sweet, but not like a mango or pineapple salsa. I prepared as written with the exception of using fine diced red onion for the green. I drizzled a little EVOO on to keep it together and refrigerated overnight. What a pretty presentation. I enjoyed trying this recipe, thanks Miss Betty!

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5 users found this review helpful

Reviewer:

Saveur631

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

Reviewed: Mar. 9, 2010

I loved this salsa, so fun, different, refreshing! My husband thought it was weird...strawberries?? He is such a traditionalist, ha-ha... So, hooray, more for me. I followed the directions exactly except for the mint, which I left out because I simply don't like it. Oh, and I used canned jalapenos because I don't like handling raw hot peppers... haven't learned how without crying, ha-ha... Because mine were canned, I doubled the amount, otherwise I could barely taste them. This was all even better the next day. Thanks you Betty for such a fantastic recipe and idea!

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4 users found this review helpful

Reviewer:

zernike

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Mesa, Arizona, USA

Reviewed: Jul. 2, 2009

Wow! This was really good. I did use a bit less of the jalapeno peppers (personal taste) but it was still really great. Good to make for a crowd to use as an appetizer. Thanks for sharing!

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3 users found this review helpful

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Jacquita

Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA

Living In: Centreville, Virginia, USA

Reviewed: Jun. 19, 2009

A friend served this with Blue Corn Chips and it was wonderful. She said she left out the mint all together and used only about half of the peppers. It was really yummy. Went very well with the wine that she served ... a very pleasant way to enjoy a summer eve.

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7 users found this review helpful

Reviewer:

D. Luzum

Reviewed: Jun. 11, 2009

Right after making this, my son wanted to add honey. After sitting overnight, the flavors melded so that a sweetener was not needed. Colorful and palette pleasing! We will be making this again!

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7 users found this review helpful

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sueb

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Apr. 20, 2009

This turned out really good, although it was a little bland for my taste. It wasn't sweet at all - I was expecting it to taste a lot sweeter and a lot like the creamy fruit dips. My friends loved it though - and they couldn't get enough!I will definitely make it again, but I might play with it next time, to see if I can add some more flavor to it!

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5 users found this review helpful