Page’s Platefuls: Charred Chili and Strawberry Salsa

Nothing screams summer in Ontario more than freshly picked strawberries! And it should come as no surprise that they can be found in Chef Alex Page’s recipes and on his table every single day they are in season. While most people think sweet treats and desserts, Chef highly recommends using them in savoury dishes too. Think spiced chutneys bursting with the flavour and sweetness of strawberries; pickled (yes pickled!); tossed into salads with tangy local goat cheese; or, better yet—a smoky, spicy, fresh salsa.

This past month, Durham Tourism hosted an amazing Strawberry Social at Applewood Farm and Winery where we picked strawberries, ate delicious food, sipped amazing fruit wines, and made this delicious salsa! This dish features two products from Applewood, including their fresh strawberries and their Smokin’ Apple Iced Cider, and is extremely versatile. You can use it atop grilled steak, fish tacos, fresh cheese, or simply serve with tortilla chips and enjoy!

Charred Chili and Strawberry Salsa

Ingredients (serves four):

• 1 jalapeño
• 1 quart Applewood Farm fresh strawberries, hulled and diced
• ½ small red onion, finely diced
• Handful of fresh basil, chopped
• Zest and juice of 1 lime
• 1 tbsp Applewood Farm Smokin’ Apple Iced Cider
• 2 tbsp extra-virgin olive oil
• Crumbled feta and tortilla chips for serving

Instructions:

1. Preheat a grill or broiler on high heat. Place jalapeño on grill, or under broiler and cook for four to five minutes per side, or until completely charred and black. Carefully remove to a small bowl and allow to cool completely. Once cooled, finely dice (if you want a milder salsa, simply half the jalapeño and remove the seeds and ribs).
2. Add the diced jalapeño to a bowl along with the strawberries, onion, basil, lime, iced cider, and olive oil. Stir to combine and season to taste with salt and pepper. Serve with crumbled feta and tortilla chips.

Notes:

When hulling strawberries, reserve the tops and any red flesh that’s removed. Place in a glass container and top with white balsamic or white wine vinegar. Place in the fridge for two days, and then strain the solids and discard. You’re now left with a delicious strawberry vinegar that can be used in salad dressings, marinades and sauces!

Where to get your ingredients:

Applewood Farm and Winery: Located north of Port Perry, Applewood Farm and Winery is a great destination for all ages to enjoy a little bit of country, close to the city. This 104-acre farm has been producing award-winning fruit wines, Cider and Meade for more than 24 years, with wines made from fruit and honey harvested right on the farm. Guests can enjoy delicious fruit wine on the patio, a play yard, and strawberry and pumpkin picking.

This recipe was created in partnership with Chef Alex Page as part of a series focusing on field-to-fork meals using local ingredients from local businesses in Durham Region.