Charred Tomatillo Margarita Salsa
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 166
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 19
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 350
- Total: 1 hr 15 min
- Prep: 5 min
- Inactive: 1 hr
- Cook: 10 min
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.
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- From Food Network Kitchens