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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


  1. Place half the strawberries in a large bowl.
  2. Add chile, mint and amaretto.
  3. Sprinkle on the sugar.
  4. Refrigerate for 20 minutes to 3 hours, tossing occasionally.
  5. Just before serving, stir in remaining strawberries and almonds.

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