1 pint fresh strawberries, sliced
4 roma (plum) tomatoes, seeded and chopped
1 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1 lime, juiced
1 tablespoon olive oil

In a large bowl, combine strawberries, tomatoes, chile peppers, garlic, lime juice and oil.
Toss all together to mix and coat.
Cover dish and refrigerate for 2 hours to chill.