From: Chef Ina Pinkney, Ina’s Restaurant, Chicago. Yield: 4 servings (5 1⁄3 cups plus tequila or vodka). as needed, kosher salt 2 tsp. grated lime rind ½ cup lime juice, divided 2 cups peeled, cubed cucumber 1 fully ripened avocado from Mexico, halved, pitted, peeled and sliced 1 cup raw cubed tomatillos 1 cup halved seedless green grapes ½ cup loosely packed cilantro leaves 1 whole seeded fresh serrano pepper 1 tsp. celery salt 6 dashes green hot ...

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