Finely dice the red onion and mince the jalapeño (removing seeds for less heat, or keeping them for more spice). This prep work should be done first so these ingredients have time to meld with the lime juice and develop flavor. Set aside in a small bowl.

In a medium bowl, combine the minced red onion and jalapeño from Step 1 with the fresh lime juice, honey, and sea salt. Stir well and let this mixture sit for 2-3 minutes—the acid from the lime juice will slightly soften the onion and jalapeño, mellowing their raw bite while their flavors infuse into the liquid. This is the foundation of your salsa's flavor profile.

Gently fold the diced strawberries and fresh cilantro into the flavor base from Step 2. I prefer to add the strawberries last and fold gently rather than stir vigorously—this keeps them intact and prevents them from breaking down too much or releasing excess juice that would make the salsa watery. Taste and adjust seasoning if needed with a touch more salt or lime juice.

Let the salsa rest for 5-10 minutes before serving to allow all the flavors to marry together. This brief rest also prevents the strawberries from getting overly soft. Serve immediately with tortilla chips or as a topping for grilled fish or chicken.