Summer salsa with tequila

Ingredients:

• 1 clove of garlic
• 2 teaspoons coarse salt, plus more
• 4 medium ripe tomatoes, cored and diced
• 1/4 medium red onion, finely diced
• 1 jalapeño, core and seeds removed, finely chopped
• 1/4 cup chopped cilantro
• 1-2 tbsp silver tequila (optional)
• White corn chips for dipping in salsa

Preparation:

1. Crush the garlic clove and sprinkle with 1 teaspoon of salt. Using the flat side of a large knife, mash and grind the mixture until it forms a coarse paste. Combine the garlic, tomatoes, onion, jalapeño, and cilantro in a serving bowl. Add the tequila, if desired, and season with the remaining salt, adjusting to taste as needed.
2. Serve immediately after cooking, or cover with plastic wrap and let sit at room temperature for 1 hour. Serve with corn chips.
   
   

   Cooking tips

   
   The best tomatoes—juicy, with a bright, summery sweet flavor—are those picked fully ripe. A deep, rich color all the way to the stem indicates excellent flavor. A distinct aroma is also important. Don't be shy: there's nothing wrong with smelling the tomatoes when you buy them. Store tomatoes at room temperature, not in the refrigerator. Refrigeration degrades their flavor and damages their texture.
   
   Why crush garlic rather than mince it? It's preferable for raw dips and sauces. When garlic is added as a smooth paste, its flavor is more evenly distributed throughout the dish and isn't as overpowering as when added in chunks. Another reason to prefer crushing: it's faster than mincing.