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Recipe from: The Great Salsa Book by Mark Miller
Servings: About 2 cups
1 pint strawberries, stemmed and sliced
4 teaspoons balsamic vinegar
1 tablespoon full-bodied red wine (such as cabernet or Rhone-style wine)
1 teaspoon sugar
¼ teaspoon freshly ground black pepper
Thoroughly combine all ingredients together in a mixing bowl.
As a summer appetizer, a dessert salsa (with whipped cream or mascarpone), or with pork.