Charred Tomatillo Margarita Salsa

1. 1

   Place the tomatillos, poblanos and scallions on a rimmed baking sheet.

2. 2

   Drizzle with vegetable oil and season with salt and pepper.

3. 3

   Place under the broiler and cook until well charred, turning once, about 5 minutes per side.

4. 4

   When cool enough to handle, remove the skin from the poblanos.

5. 5

   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.

6. 6

   Pulse until smooth but still slightly chunky.

7. 7

   Remove to a medium bowl.

8. 8

   Season with salt and pepper.

9. 9

   Refrigerate until chilled, at least 1 hour or overnight.

10. 10

    Serve with tortilla chips.

No additional tips available.