Happy Cinco de Mayo! Time to dig into this fruity salsa

What would Cinco de Mayo be without salsa? A lot less flavorful.

But this Mexican-inspired celebration falls in early May – long before fresh tomatoes are ripe in Northern California. Instead of basic tomato-based salsa, try this fruity alternative using two spring favorites: Strawberries and oranges.

Combined with fresh green onions (another spring favorite), the berries and citrus add a hint of sweetness along with a juicy crunch.

Versatile as well as colorful, this fruity salsa pairs well with pork, chicken, shrimp or cheese enchiladas, tacos or quesadillas. Also use it to top grilled pork chops or pork tenderloin or dress up a chicken breast.

Or just grab some tortilla chips and dig in.

Strawberry-orange salsa

Makes about 1 cup

Ingredients:

1 orange

½ cup fresh strawberries, hulled and chopped

3 tablespoons green onions, chopped

1 tablespoon mild green chilies, diced

1 tablespoon cilantro, chopped

1 tablespoon rice vinegar

1 tablespoon extra virgin olive oil

½ teaspoon red chile flakes

½ teaspoon sugar

¼ teaspoon garlic salt

Instructions:

Cut the orange in half. Peel and chop one half of the orange; reserve the other half.

In a medium bowl, combine chopped orange, strawberries, green onions, chilies and cilantro. Lightly toss.

Into a small bowl, squeeze juice of remaining orange half. To orange juice, add rice vinegar, olive oil, chile flakes, sugar and garlic salt; mix. Add to the fruit-onion mixture. Lightly toss.

Refrigerate, covered, until ready to use.