Print Recipe

1 pint Lyman’s Strawberries

1 Jalapeno

½ diced red onion

3 tbsp fresh mint

1 lemon juiced

1 tsp salt

½ tsp granulated garlic

3 tbsp olive oil

Directions

Dice the strawberries into small pieces.  Finely chop the jalapeno, removing the stem and seeds.  Finely chop the mint leaves.  Combine all the ingredients in a medium sized bowl and toss until everything is evenly mixed.  Cover with plastic wrap and refrigerate for 2 hours to allow the flavors to bloom. Serve chilled.

Uses: this  makes a great topping for grilled chicken or fish.   Toss it with cold pasta for a fun  side dish at your next barbeque.