Recipe courtesy of Big Gay Ice Cream

Strawberries and Jalapenos

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  • Level: Easy
  • Total: 1 hr 5 min (includes macerating time)
  • Active: 20 min
  • Yield: 3 cups
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Ingredients

1 pound hulled and quartered strawberries

4 tablespoons granulated sugar 

2 finely diced jalapenos, seeds and stems removed 

1/2 tablespoon lemon zest plus 2 to 4 tablespoons lemon juice 

Splash of orange liqueur, optional 

Directions

  1. Toss strawberries in sugar and refrigerate, covered, for at least 30 minutes but preferably overnight.
  2. Soak jalapenos in 1 cup water with 2 tablespoons lemon juice for 30 minutes (15 minutes if you want more bite); drain.
  3. Add jalapenos and remaining 2 tablespoons lemon juice or the optional orange liqueur to the strawberries, toss and let stand 15 minutes.
  4. Toss in lemon zest right before serving. Spoon over ice cream and serve.
  5. Keep refrigerated in an airtight container (but allow to come closer to room temperature before serving).