Nachos My Way

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For the Salsa:

3 large heirloom tomatoes (about 2 1/2 pounds), cored

1 large red onion

1 serrano chile pepper, stemmed

1 cup fresh cilantro (leaves and stems)

1 tablespoon Mexican beer (drink the rest!)

Juice of 1 lime

Kosher salt and freshly ground pepper

For the Nachos:

6 to 8 ounces nduja (soft Italian salami; available at boccalone.com)

1 8-to-10-ounce bag white corn tortilla chips

1 bunch scallions, thinly sliced

2 cups canned pinto beans, drained and rinsed

Finely grated zest of 1 lime

12 radishes, thinly sliced

1 cup queso fresco

1 cup fresh corn kernels

2 tablespoons pickled jalapeno slices, drained, or more to taste

2 hass avocados

1/2 cup fresh cilantro leaves