We are off to the Southern Forests for a cooking experience and to showcase the foods of the region. This is going to be served with both the Brew Choc Blender Mousse and the ever popular Killer Vanilla Ice Cream for our dessert. It is delicate, pretty and very delish without being in your face sweet. We will leave the sweetness up to the desserts this salsa is served with.
Hope you love it, it should keep for about 3 days in an airtight container in the fridge.
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- 250 Grams fresh strawberries
- 1 Limes zest and juice
- 2 Tablespoons Pure Maple Syrup
- 1 Teaspoon Vanilla Bean Paste BUY
- Scant Handfuls Fresh Mint
Dice the strawberries and place in a bowl with all other ingredients. Toss gently to combine and allow to macerate for at least 5 minutes before serving. (Longer is better.)
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