Tomatillo Tequila Salsa

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.
  • Level: Easy
  • Total: 1 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 6 servings
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Ingredients

6 tomatillos, husks removed and halved

2 poblano peppers, halved and seeded

1 bunch scallions, trimmed

Vegetable oil

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

  1. 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.
  2. 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.
  3. Copyright 2016 Television Food Network, G.P. All rights reserved.
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