I know it’s not summer yet, but strawberries have started popping up more and more at markets and grocers and supermarkets around me. I had avoided temptation to buy the out-of-season and therefore expensive fruit…until I came across a punnet for .99c. I could resist no longer. Strawberries are delicious. Knowing that they weren’t in their peak season and therefore not going to be the sweetest they could be, I thought I would roast them to intensify the flavours. This salsa is sweet and juicy and warm. Perfect for tacos in these nights that still have a chill. I’ve used ancho chili powder because I wanted the smokey flavour, but didn’t want it to be “hot”, and ancho is a very mild chili. Feel free to use what you have. The corn adds a pop of texture and creaminess to the smoke.
I served these in tacos using shredded leftover roast pork fried with a tin of lentils. So apart from the roasting time of 15 minutes, this is the perfect midweek (taco) dish because it takes no more than 10 minutes prep time. Leftover roast chicken (or one from the supermarket or takeaway) would also go really well with this salsa and still be a quick meal. Add your own accompaniments if desired, such as cheese or shredded cabbage!
And check out my shopping spots if you can't find ancho chili powder
Roasted Strawberry and Corn Salsa
250g punnet strawberries, hulled and halved2 tsp olive oil
1 tsp ancho chili powder
¼ tsp salt
1 tsp honey
½ cup corn kernels (if frozen, thaw by rinsing under water and draining well)
2 tbsp finely shredded basil
Preheat the oven to 170C
Mix the olive oil, chili powder, salt, honey, pepper in a bowl until evenly distributed. Stir in the strawberries and corn kernels, coating them well. Tip out onto a lined baking tray.
Put the dish in the oven and roast for 15 minutes until strawberries start to soften and go a bit jammy. Scatter basil leaves on top.