Two Mexican party favorites are combined in this delicious green salsa. We love the roasted flavors of the tomatillo, pepper and scallions paired with the peppery and earthy notes of the tequila.
Recipe courtesy of Food Network Kitchen
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Charred Tomatillo Margarita Salsa
Total:
1 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
10 min
Yield:
2 cups
Level:
Easy
Total:
1 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
10 min
Yield:
2 cups
Level:
Easy

Ingredients

Directions

Place the tomatillos, poblanos and scallions on a rimmed baking sheet. Drizzle with vegetable oil and season with salt and pepper. Place under the broiler and cook until well charred, turning once, about 5 minutes per side. When cool enough to handle, remove the skin from the poblanos. 

Add the charred vegetables to a food processor along with the tequila, chili powder, lime juice, 1/2 teaspoon salt and a pinch of black pepper. Pulse until smooth but still slightly chunky. Remove to a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.

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