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Strawberry Salsa


6 Tbsp. Sacramento tomato juice
6 Tbsp. water
3 Tbsp. DFS cider vinegar
1 Tbsp. Realemon lemon juice
3 oz. Domino brown sugar
1 lb. 10 oz. Dole drained canned pineapple chunks
12 oz. DFS whole strawberries, stemmed
6 oz. DFS onions, chunked 1 inch
3 oz. DFS red bell pepper, chunked 1 inch
3 oz. DFS green bell pepper, chunked 1 inch
DFS salt, as needed


  1. In small saucepan, mix tomato juice, water, vinegar, lemon juice and sugar.  Bring to boil, remove from heat and set aside.
  2. In bowl of food processor combine pineapple, strawberries, onions and bell peppers.  Chop into fine dice, pulsing on and off.  Mix in liquid.  Season with salt.
  3. Pour into non-reactive container.  Cover and refrigerate.  Bring to room temperature before serving.
  4. For each serving, portion 1/4 cup ladle sauce into ramekin.  Serve with hot chicken strips or cold, sliced roast pork tenderloin and rye bread.
  5. For a smoother sauce for dipping, continue to process the mixture until quite smooth.

Yield: 24 servings (6 cups sauce)