Charred Tomatillo Margarita Salsa

Ingredients

• 0.5 teaspoon chili powder 
• 1  juice of lime 
• 8 servings kosher salt and pepper black freshly ground
• 2  poblano chiles halved seeded
• 1 bunch scallions trimmed
• 0.3 cup tequila 
• 6  tomatillos halved
• 8 servings tortilla chips for serving
• 8 servings vegetable oil for drizzling

Equipment

• food processor
• bowl
• baking sheet
• broiler

Directions

1. Place the tomatillos, poblanos and scallions on a rimmed baking sheet.
2. Drizzle with vegetable oil and season with salt and pepper.
3. Place under the broiler and cook until well charred, turning once, about 5 minutes per side. When cool enough to handle, remove the skin from the poblanos.
4. 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. Pulse until smooth but still slightly chunky.
5. Remove to a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight.
6. Serve with tortilla chips.
7. From Food Network Kitchens