Destination Dish June Recipe: Charred Strawberry Salsa
The arrival of bright berries in the Paradise Point kitchens signals the sweet start of summer. We try not to show any berry bias, but strawberries are always a standout, which is why they’re this June’s Destination Dish ingredient.
Strawberries boast a handful of health benefits: fiber to aid digestion and antioxidants to help fight cancer and promote healthy eyes, but most impressive is their Vitamin C value – a whopping 136% of your recommended daily amount, giving a powerful boost to your immune system.
Their sweet, juicy flavors make them a no brainer for desserts, smoothies, and other sugary dishes, but I also like to use them for unique strawberry recipes that are unexpected. This strawberry salsa recipe takes that sweet, tart flavor we love, and blends it with a spicy, smoky flavor achieved by charring some of the ingredients.
Throughout June, you can take in these health perks, along with stunning views of Mission Bay at Paradise Point's signature waterfront restaurant Baleen, where we’ll be serving our Charred Strawberry Salsa recipe all month.
STRAWBERRY SALSA RECIPE INGREDIENTS:
Yields 10 Servings
- 2 Pints Strawberries
- 3 Pasilla Peppers
- 3 Roma tomatoes
- 1 Ear Roasted/Grilled White Corn
- 1 Bunch Cilantro
- ½ Small Red Onion
- 1 Lime, Juiced
- 1 Tsp Salt
- 1 Tsp Sugar
- 1 Pinch Cayenne
- 1 Tbs California Chile Sauce
STRAWBERRY SALSA RECIPE DIRECTIONS:
Heat a small sauté pan on medium-high, placing three tomatoes inside (do not add any type of oil) and cook the tomatoes until the skin starts to char. Rotate the tomatoes in the sauté pan until they are evenly charred, then remove and set aside to cool.
At a medium-high heat, cook the Pasilla peppers directly over the fire until charred evenly. Once done, place them in a bowl and cover with plastic wrap. This will cause the skin on the peppers to release, making them easier to peel. After 10 minutes, cut the cooled peppers in half and remove the seeds and stem. Flatten the clean peppers on a cutting board, charred side facing up. Using the back of your knife or a soup spoon, scrape the charred skin away and discard.
Dice the peppers, onions and strawberries and place in a bowl. Add cilantro, lime juice, salt, sugar, cayenne and California chile sauce to the pepper and strawberry mixture and mix well and set aside.
Take the charred tomatoes and puree them in a blender or food processor. Add half of the strawberry mixture to the tomato puree and blend until slightly chunky. Pour the blended mixture into the remaining strawberries and fold together. Take the ear of corn and, leaving the husk on, place in the oven and roast for 15 minutes. Once cool, remove the husk and lightly grill the corn. Cut the grilled corn from the cob and add to the salsa. Serve with preferred chips or crackers.
Be sure to visit the Destination Dish website to see more strawberry recipes by other chefs, where the dishes are being served, and get to know the culinary talents behind Destination Hotels & Resorts’ delicious fare.