Strawberry Jalapeño Salsa

For the strawberry jalapeño salsa, first finely dice the onion and garlic. Coarsely crush the spices and sweat them with the onion and garlic in a small pot with a little oil until colorless.

Halve the chili, remove the seeds and cut into fine cubes. Fry briefly, add granulated sugar and deglaze with vinegar. Boil down for about 3-4 minutes. Mix cornstarch with some cold water and thicken the sauce with it.

Cut the strawberries into small cubes and pour the sauce over them. Cover and refrigerate strawberry jalapeño salsa for at least 1 hour.

Preparation Tip:

The strawberry jalapeño salsa goes especially well with grilled food.

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