Spread the chili salt on a small plate. Run the lime wedge around the outside rim of a rocks or coupe glass, then dip the rim into the chili salt to coat evenly. Set glass aside.

Make Cocktail

In a cocktail shaker, place the hulled strawberries and 2 jalapeño slices (leave remaining slice for garnish). Muddle gently until the strawberries are broken down and release juices but not completely puréed (about 8–12 gentle presses).

Add 2 oz Concier Silver Tequila, 0.75 oz fresh lime juice, and 0.5 oz agave nectar to the shaker.

Add a handful of ice (about 1 cup) to the shaker, cap it, and shake vigorously for 12–15 seconds until the shaker is cold to the touch and well chilled.

Double-strain the cocktail into the prepared rimmed glass over fresh ice using a fine mesh strainer to remove seeds and jalapeño bits (or single strain if preferred for more texture).

Garnish & Serve

Thread the strawberry slice and the reserved jalapeño slice on a small pick or place them on the rim. Optionally add the lime wedge on the rim or serve on the side.

Serve immediately. Advise guests that the cocktail has a mild-to-medium heat depending on jalapeño seed inclusion; stir once before drinking to integrate flavors.