Hull and dice the strawberries into 1/4-inch pieces, then finely chop the cilantro and set both aside. Seed and roughly chop the jalapenos (I like to leave a few seeds if you prefer more heat, or remove them all for a milder salsa). Finely dice the red onion and measure out the lime juice, honey, lime zest, salt, and pepper. Having everything prepped and ready will make the remaining steps quick and seamless.

Add the blueberries, chopped jalapenos, diced red onion, lime juice, and honey to a food processor. Pulse for 1-2 minutes until you reach a chunky puree—you want some texture remaining, not a completely smooth blend. This creates the flavorful foundation while maintaining the salsa's character.

Transfer the blueberry mixture from the food processor into a medium bowl. Gently fold in the diced strawberries and chopped cilantro, then add the lime zest, salt, and black pepper. I prefer to fold rather than stir vigorously here to keep the strawberry pieces intact and maintain that fresh, chunky texture. Taste and adjust seasoning as needed—you can always add a pinch more salt or lime zest if desired.