Tomatillo Tequila Salsa
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 111
- Total Fat
- 4
- Saturated Fat
- 0
- Carbohydrates
- 13
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 233
- Total: 1 hr 15 min (includes chilling time)
- Active: 15 min
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
- 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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