Avocado-Tequila Salsa

• 2 fully ripened Mexican avocados
• 1 cup diced tomato
• 2 tablespoons chopped cilantro
• 1 to 2 tablespoons lime juice
• 1 tablespoon tequila
• ½ teaspoon salt

Cut avocados lengthwise around middle; remove pits with a knife blade; twist avocados to separate halves; scoop out halves with a spoon; dice. In a medium-sized bowl, combine avocados, tomatoes, cilantro, lime juice, tequila and salt; toss gently. Cover surface with plastic wrap; chill until ready to serve.

Spoon salsa into a small serving bowl. Or, if desired, rub a lime wedge around the rim of a margarita glass; dip rim in kosher salt; fill glass with salsa (refill as needed). Garnish with a lime wedge or cilantro sprig and serve with tortilla chips, jicama slices or sweet red bell pepper slices.