Strawberry-Almond Salsa 1 pint strawberries, rinsed,     hulled and quartered 1/4 teaspoon minced jalapeño or serrano chile 1 tablespoon chopped fresh mint 1 tablespoon amaretto 2 tablespoons granulated sugar 1/2 cup toasted sliced almonds Place half the strawberries in a large bowl. Add chile, mint and amaretto. Sprinkle on the sugar. Refrigerate for 20 minutes to 3 hours, tossing occasionally. Just before serving, stir in remaining strawberries and almonds.