Time: 1 hour 15 minutes
Complexity: easily
Servings: 6

Inspired by traditional salsa verde (green salsa), this sauce is made with tomatillos, poblano peppers, and green onions, which are roasted until blackened and then blended into a thick salsa with tequila and lime juice. It's great as an appetizer with salty tortilla chips for dipping.

Ingredients:

• 6 tomatillos, peeled and halved
• 2 poblano peppers, halved and seeded
• 1 bunch green onions, chopped
• Vegetable oil
• 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, salsa sauce, poblano pepper, green onions, lime, chili seasoning, tequila

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Preparation:

Step 1
• Preheat the oven to broil. Place the tomatillos, poblanos, and green onions on a rimmed baking sheet, drizzle with oil, and season with salt and pepper. Grill until the vegetables are blackened, turning once, about 5 minutes per side. When the poblanos are cool enough to handle, peel off the skin.
Step 2
• Place the sautéed vegetables in a food processor along with the tequila, ground chili pepper, lime juice, 1/2 teaspoon salt, and a pinch of black pepper. Process until almost smooth and still slightly chunky. Transfer the salsa to a medium bowl. Season with salt and pepper. Refrigerate until completely chilled, at least 1 hour or overnight. Serve with tortilla chips.

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