Season with salt to taste, and serve. Salsa can be made up to 3 hours in advance and refrigerated in an airtight container. Pressing a piece of plastic wrap directly on surface of salsa helps to prevent it from oxidizing. Makes about 1¼ cups (310 ml) INGREDIENT IN LOS SIETE MISTERIOS DOBA‑YEJ MEZCAL Mexico $75.99 528836
TOMATILLO SALSA grapeseed oil, for greasing grills
Devilish Eggs from page 74
8 oz (225 g) tomatillos (about 5 medium-sized), husks removed and rinsed under cold water 2 green onions, trimmed 1 serrano pepper 1 clove garlic ½ tsp (2.5 ml) kosher salt, plus more for seasoning 1 cup (250 ml) loosely packed fresh cilantro leaves and tender stems 1 tbsp (15 ml) fresh lime juice 2 avocados, peeled, pitted and roughly chopped 1 Preheat grill or a grill pan over high heat. Grease grills. 2 Place tomatillos, green onions and serrano pepper on oiled grates. Grill, uncovered and turning occasionally, until evenly charred, 8 to 10 minutes for tomatillos, 6 to 8 minutes for green onions and 3 to 4 minutes for serrano pepper. Transfer to a plate and set aside to cool at room temperature for 10 minutes. 3 In bowl of a food processor fitted with steel blade attachment, combine tomatillos, green onions, serrano pepper, garlic, salt, cilantro and lime juice. Pulse until a smooth paste forms, about 25 pulses, scraping down sides of bowl as needed. Add avocados and pulse until mostly smooth, about 10 pulses.
PAIRS WITH DOS EQUIS XX ESPECIAL LAGER Mexico $16.49 156174 6 × 355 ml PACIFICO CLARA CERVEZA Mexico $16.49 262626 6 × 355 ml
BLOODY MARY DEVILLED EGGS WITH MEZCAL- MARINATED OLIVES 12 large eggs ¼ cup (60 ml) mayonnaise 1½ tbsp (22.5 ml) tomato paste 1 tbsp (15 ml) prepared horseradish 2 tsp (10 ml) Tabasco sauce 1 tbsp (15 ml) fresh lemon juice 1 tsp (5 ml) celery seeds
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