Place the strawberries in a serving bowl.
If you want a hot salsa, finely chop the chilli and add to the strawberries with the seeds. If you would prefer a less hot salsa, slice the chilli in half lengthways, scoop out the seeds which hold most of the heat and discard them. Finely chop the chilli pieces and add to the strawberries.
Add the sugar and mint and mix well.
Leave to macerate and infuse for about 30 minutes and serve with grilled or barbecued chicken.
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