Strawberry Salsa

Last night was the official start of grilling season at our house.  That to me signals over done food all summer as Jim is cooking.  Jim grilled chicken breasts last night and true to form they were shoe leather.  I found this recipe in Southern Living, April, 2012 issue and was able to lend taste to the chicken with the following.

Ingredients:

½ C red pepper jelly (I used Raven’s Raspberry Jalapeno Gourmet Jam)

1/3 C chopped chives

1/3 C chopped cilantro

1 T lime zest (2 limes)

¼ C lime juice (2 limes)

¼ t crushed red pepper

2 C chopped fresh strawberries

1/3 C sweetened dried cranberries

1 small avocado, diced

Directions:

1.      Whisk together the first 6 ingredients in a small mixing bowl. 

2.      Stir in the strawberries and cranberries.  Cover and chill for 1 hour.

3.      Stir in the avocado just before serving. 

Serve with grilled meat, poultry, or seafood.

The night was also saved by a 1998 ½ bottle of Medoc, Chateau Le Pruil.  Jim does not remember where he got this bottle, but he has one more.