Wearing rubber gloves, finely mince the
jalapeno pepper. Discard the seeds and membrane if a less hot flavor is
desired. Place the pepper in a bowl. Add the red onion, spring onions,
tomato, pepper and coriander, and stir to blend. In a small mixing bowl,
whisk together the salt, raspberry vinegar, orange juice, honey and
olive oil. Pour this over the jalapeno mixture and stir well to combine.
Coarsely chop the strawberries. Add them to the jalapeno mixture with
the blueberries or blackberries and the raspberries. Stir to blend
together. Leave to stand at room temperature for about 3 hours. Serve
the salsa at room temperature, with grilled fish or poultry.
