It's spring and half the country is buried under snow. And the weather pretty much sucks everywhere else. Chef Rafael Palomino, executive chef of Sonora, Pacifico and Palomino's Grill restaurants in New York and creator of the Latino Chef food line, says that on New York's dreariest days he makes fruit salsas to bring a smile to his face. This recipe from his new book, Nueva Salsas, calls for a healthy amount of tequila. Which pretty much renders smiling involuntary.

Watermelon, Tequila, and Pineapple Salsa
• 3 cups diced, seeded watermelon
• 2 cups diced pineapple (about 1/2 pineapple) • 1/3 cup tequila
• 1 roasted poblano chile, peeled seeded and diced (recipe below)
• 3 tablespoons chopped fresh cilantro
• Juice of 1 orange
• Juice of 1 lime
• 1 tablespoon chipotle puree (recipe below)
• 1 teaspoon rice vinegar
• Kosher salt and freshly ground pepper to taste

In a large bowl, combine the watermelon, pineapple and tequila. Stir to blend. Stir in all remaining ingredients. Cover and refrigerate for at least 1 hour before serving.

Roasted Poblano Chile
Spike a whole chile on a long fork and hold it directly over a gas flame, or place on a grill over hot coals, or in a very hot cast iron skillet. Turn until charred on all sides. Place chile in a plastic or paper bag and let sit for about 10 minutes, or until cool to the touch. Pull out the stem and rub off the black skin. Cut the chile in half and remove the seeds with your hands. Don't use water or you'll lose all the flavorful oils. Use right away, or submerge in olive oil and store for up to 3 days.

Chipotle Puree
Empty a 13 1/2 ounce can of chipotles en adobo into a blender or food processor and pureee until smooth. Cover, or put into a squeeze bottle, and store for up to 6 months.