skinny(ish) margaritas and salsa verde

It was National Margarita Day and Taco Tuesday yesterday. I fixed my favorite margarita and made a fresh salsa with roasted tomatillos. So many of the tomatillo salsas that I have tried have been pretty bland, but this one’s s little spicier than most with a charred flavor from the roasting process.  

A Skinny Margarita and Roasted Tomatillo Salsa

Skinny(ish) Margaritas

makes 1

• 2 ounces tequila blanco

• 1 ounce Countreau

• 1 ounce freshly squeezed lime juice

• top with club soda or grapefruit Le Croix

Shake the first 3 ingredients in a martini shaker with ice.  Pour into a glass with a salted rim and top with club soda.

I wish I could take credit for the salsa recipe, but that came from Aaron Sanchez's cookbook, Simple Food, Big Flavor. He recommends using it as a "flavor bump" on anything from chicken to tacos to fish, so I did.  

Seared Scallops with Roasted Tomatillo Salsa and Goat Cheese

Seasoned then seared the scallops.  I had some leftover goat cheese and violated the no-cheese-with-seafood rule and sprinkled on top.  I little chopped bell pepper, too. Served it with plenty chopped, lime-juiced and salted avocado.

Salsa Verde

• 2 jalapeños

• 1 small onionsliced 1/2 inch thick

• 2 garlic cloves

• 1/4 cup extra-virgin olive oil, plus more for brushing

• Salt and freshly ground pepper

• 1/4 cup chopped cilantro

Preheat the broiler with the rack 6 inches from the heat. Spread the tomatillos, jalapeños, onion and garlic on a rimmed baking sheet and toss with 2 tablespoons of the olive oil; season with salt and pepper. Broil for about 15 minutes, stirring once, until the tomatillos and onion are softened and lightly charred in spots. Let the vegetables cool to room temperature, then scrape them into a blender. Add the cilantro and puree until smooth. Season the salsa with salt and pepper.