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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.
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