I just made the best strawberry pico de gallo recipe and I can’t wait to share it with you. This post is sponsored by Crunchmaster and contains affiliate links. Please see my disclosures.
I absolutely love working with Crunchmaster crackers because I’m always dreaming up ways to enjoy the brand’s oh-so-crunchy gluten-free crackers.
Today I’ve created another special gluten-free recipe for you, strawberry pico de gallo, which is a simple recipe that tastes amazing and helps you eat those vegetables.
Did you know that you should be eating about a pound of vegetables and fruits each day? I’m working hard at achieving that goal, and this recipe is helping me do just that.
This recipe includes only fresh ingredients that are in season. Strawberries are plump, bright red and at their peak of sweetness in June, plus, the summer is when strawberries can be enjoyed at their best price thanks to a vast summer supply.
If you want to make a delicious, out-of-this-world strawberry pico de gallo or strawberry salsa, grab your cutting board and knife, and get chopping!
How to Make Strawberry Pico De Gallo
You’ll need a few simple ingredients to make this recipe.
- 10-15 strawberries, stemmed, washed and patted dry
- 1/2 English cucumber
- 1 jalapeno, stem and seeds removed
- 1/2 green pepper, stem and seeds removed
- 3 green onions (white and green parts)
- 2 tbsp mint leaves, finely chopped
- 1 lime, juiced
- 1 tbsp honey (more if strawberries are tart)
- Kosher salt, to taste
- 1 package of Crunchmaster Multi-Seed Crackers (4 ounces)
Once you’ve gathered your ingredients, you’ll start by finely chopping the strawberries, English cucumber, jalapeno and green pepper into small bits. Add all the chopped vegetables and fruits into a large bowl.
You can chop everything into really small bits, or leave them semi-chunky, it’s up to you. A traditional pico de gallo is chunkier than a salsa, while a salsa includes ingredients that are more thoroughly blended.
Next, cut the green onions into small bits and add them to the strawberry mixture, along with the chopped mint leaves, lime, honey and salt.
Stir everything together and serve immediately with your favorite gluten-free crackers. I recommend Crunchmaster Multi-Seed Crackers because they hold up well in dips and add amazing crunch and texture.
You can store the mixture in your fridge for a few hours before serving, but if you leave it overnight, it might start to ferment and even soften. This dip is best enjoyed fresh.
Try These Dips
You might enjoy these dips:
- Mediterranean Charcuterie Board with Homemade Olive Tapenade
- Lemon Dill Hummus
- Festive Cranberry Jalapeno Dip (Salsa)
- Gluten-Free Bruschetta and Crackers Snack Board
- Chunky Pico de Gallo with Avocado
Strawberry Pico de Gallo
- 10-15 strawberries stemmed, washed and patted dry (see notes*)
- 1/2 English cucumber
- 1 jalapeno stem and seeds removed
- 1/2 green pepper stem and seeds removed
- 3 green onions white and green parts
- 2 tbsp mint leaves finely chopped
- 1 lime
- 1 tbsp honey more if strawberries are tart
- Kosher salt to taste
- 1 package of Crunchmaster Multi-Seed Crackers 4 ounces
- Finely chop the strawberries, English cucumber, jalapeno and green pepper into small bits. You can chop them into really small bits, or leave them semi-chunky, it's up to you. Add the ingredients to a large bowl.
- Cut the green onions into small bits and add them to the strawberry mixture, along with the chopped mint leaves, lime, honey and salt.
- Stir everything together and serve immediately with your favorite gluten-free crackers. I recommend Crunchmaster Multi-Seed Crackers because they hold up well in dips and add crunch and texture.
Angela Drake says