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You Know What Your Salsa Needs? Tequila

Mezcal



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

  • 1½ cups finely diced mango (about 1 large mango)
  • 1½ cups finely diced pineapple
  • 2 tbsp fresh lime juice
  • 2 tbsp blanco tequila
  • 2 tbsp minced red onion
  • 1 tbsp minced mint
  • 1 tbsp minced cilantro
  • 1 tsp minced jalapeño chile
  • Kosher salt, to taste

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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