Ingredients

• 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

Instructions

1. Place the tomatillos, poblanos and scallions on a rimmed baking sheet. Drizzle with vegetable oil and season with salt and pepper. 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.
2. 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. Remove to a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
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4. From Food Network Kitchens