You can use any kind of berry in any combination you want here. I used strawberries, raspberries, and blueberries in this one.
This salsa is sweet, tart and spicy. You can serve it with any thing from ice cream to fish. In fact I did both of those things with the left overs.
Or eat it with a spoon by itself. It’s a taste explosion!
1 large yellow heirloom tomato
1 red bellpepper
1/2c. diced strawberries
a sprinkle of parsley
a sprinkle of olive oil
Mix all together and chill in fridge. I’d give it an hour or more. It will taste great immediately but the flavors will grow more complex with a little time.
This is the salsa the next day on wild black cod with a citrus marinade and a drizzle of molasses. I towered beet greens all the way around it.