Charred Tomatillo Margarita Salsa

• 6 tomatillos, husks removed and halved
• 2 poblano chiles, halved and seeded
• 1 bunch scallions, trimmed
• Vegetable oil, for drizzling
• Kosher salt and freshly ground black pepper
• 1/4 cup tequila
• 1/2 teaspoon chili powder
• Juice of 1 lime
• Tortilla chips, for serving

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.
4. When cool enough to handle, remove the skin from the poblanos.
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. Pulse until smooth but still slightly chunky.
7. Remove to a medium bowl.
8. Season with salt and pepper.
9. Refrigerate until chilled, at least 1 hour or overnight.
10. Serve with tortilla chips.

poblano chiles, scallions, vegetable oil, kosher salt, tequila, chili powder, lime, tortilla chips

Taken from www.foodnetwork.com/recipes/food-network-kitchens/charred-tomatillo-margarita-salsa.html (may not work)