Time: 1 hour 15 minutes
Complexity: easily
Quantity: 2 tbsp.

This appetizer combines two popular Mexican party treats: salsa and tequila! Tequila is added directly to the salsa and, along with roasted tomatillos, poblano peppers, and green onions, imbues the appetizer with a rich, zesty flavor. Grill the vegetables or broil them until they're literally covered in black spots, which will infuse the salsa with a vibrant flavor. Refrigerate the sauce to allow the juices to meld, then serve with tortilla chips.

Ingredients:

• 6 tomatillos (physalis), peeled and halved
• 2 poblano peppers, halved and seeded
• 1 bunch of green onions, roots trimmed
• Vegetable oil to drizzle
• 1/4 cup tequila
• 0.5 tsp chili powder
• Juice of 1 lime
• Tortilla chips, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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ground cherries, poblano pepper, green onions, tequila, chili seasoning, lime juice, tortilla, chips

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Preparation:

Step 1
• Place the tomatillos, poblanos, and green onions on a rimmed baking sheet. Drizzle with vegetable oil and season with salt and pepper. Place under the preheated broiler and broil until the vegetables are nicely browned and charred in spots, turning once, about 5 minutes per side. When the vegetables are cool enough to handle, peel the skins off the peppers.
Step 2
• Add the roasted vegetables to a food processor along with the tequila, chili powder, lime juice, 1/2 teaspoon salt, and a pinch of black pepper. Blend until the sauce is almost smooth and has some chunks. Transfer to a bowl. Sprinkle with salt and black pepper. Refrigerate until completely chilled, at least 1 hour or overnight. Serve the salsa with tortilla chips.

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