Adjust the desired level of spice to your own liking by adding more jalapeño. This salsa is best made right before you serve it, but if you need to make it ahead of time, just drain any excess liquid from the bottom of the bowl (the fresher the strawberries, the more liquid will accumulate).
Sugared pita chips
2 tablespoons unsalted butter
1 teaspoon sugar
1/8 teaspoon ground cinnamon
1 pint strawberries, stemmed, hulled, and diced
1/4 small white onion, finely minced
1/2 jalapeño pepper, seeded and finely minced
1 tablespoon finely minced fresh mint (or cilantro)
Kosher salt, to taste
Juice from 1/2-1 lime
Preheat oven to 425°F.
Make sugared pita chips. In a small saucepan, melt butter.
In a small bowl, combine sugar and cinnamon.
Using a sharp knife, split open edges of each pita at its seam, separating into 2 rounds. Using a pastry brush, brush melted butter on coarse inner side of each round. Sprinkle tops evenly with some cinnamon sugar. Repeat with remaining pita rounds. Cut each round into desired shapes. Spread pitas out in a single layer onto 1-2 baking sheets. Bake until golden brown, about 3-4 minutes. Set aside to cool.
Make salsa. In a medium bowl, add strawberries, onion, jalapeño, mint (or cilantro), a pinch of salt, and juice from 1/2 lime and gently toss together until combined. Taste and adjust as desired, adding in more lime juice if necessary. Transfer to a serving bowl and serve with chips.