Tomatillos, poblano peppers and scallions are broiled until charred and then pulsed into a chunky salsa with tequila and lime juice. Its great served with salty tortilla chips.
Recipe courtesy of Food Network Kitchen
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Tomatillo Tequila Salsa
Total:
1 hr 15 min
(includes chilling time)
Active:
15 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 15 min
(includes chilling time)
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Preheat the broiler. Toss the tomatillos, poblanos and scallions on a rimmed baking sheet with a drizzle of oil and sprinkle with salt and pepper. Broil until well charred, flipping once, about 5 minutes per side. When cool enough to handle, remove the skins from the poblanos.

Put the charred vegetables in the bowl of a food processor along with the tequila, chili powder, lime juice, 1/2 teaspoon salt and a pinch of pepper. Pulse until well mixed but still slightly chunky. Transfer 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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