Strawberry-Almond Salsa

1 pint strawberries, rinsed,
    hulled and quartered
1/4 teaspoon minced jalapeno 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.