Print Recipe

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. Add chile, mint and Amaretto. Sprinkle on the sugar.
  2. Refrigerate for 20 minutes to 3 hours, tossing occasionally.
  3. Just before serving, stir in remaining strawberries and almonds.

This page may contain affiliate links. See our Disclosure Policy for more info.