Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Tomatillo Tequila Salsa
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- Level: Easy
- Total: 1 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 111
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 233 mg
Inspired by traditional salsa verde, tomatillos, poblano peppers and scallions are broiled until charred and then pulsed into a chunky salsa with tequila and lime juice. It's great served with salty tortilla chips.
- Level: Easy
- Total: 1 hr 15 min (includes chilling time)
- Active: 15 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 111
- Total Fat
- 4 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 233 mg
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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