Tequila and tropical fruit and lime team up in this cocktail-inspired salsa, which gets some heat from the addition of minced jalapeño chile. It’s terrific with tortilla chips, of course, but would be equally good spooned over fish tacos. If you want a smokier flavor, substitute mezcal for the tequila.—Jessica Battilana
Makes 2 cups
Mix together all the ingredients in a medium bowl. Season to taste with salt. Serve with tortilla chips. The salsa is best eaten shortly after it’s made but will keep refrigerated overnight.
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