Charred Tomatillo Margarita Salsa

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.]

Total Time:
1 hr 15 min
Prep:
5 min
Inactive:
1 hr
Cook:
10 min

Yield:
2 cups
Level:
Easy

Ingredients
  • 6 tomatillos, husks removed and halved
  • 2 poblano chiles, halved and seeded
  • 1 bunch scallions, trimmed
  • Vegetable oil, for drizzling
  • Kosher salt and freshly ground black pepper
  • 1/4 cup tequila
  • 1/2 teaspoon chili powder
  • Juice of 1 lime
  • Tortilla chips, for serving
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.

Copyright 2013 Television Food Network, G.P. All rights reserved


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