Tomatillo Sauce

Name: Tomatillo Sauce
Ingredients: 4 large tomatillos, husked and rinsed; 1/2 small red onion, coarsely chopped; 2 cloves garlic, chopped; 1 jalapeno chile, stemmed and chopped; 2 tablespoons canola oil; Kosher salt and freshly ground black pepper; 3 tablespoons white wine vinegar; 2 tablespoons honey; 1/4 cup prepared horseradish, drained; 6 fresh spinach leaves; 1/4 cup chopped fresh cilantro

11 ingredients

7 steps

Ingredients

4 large tomatillos, husked and rinsed
1/2 small red onion, coarsely chopped
2 cloves garlic, chopped
1 jalapeno chile, stemmed and chopped
2 tablespoons canola oil
Kosher salt and freshly ground black pepper
3 tablespoons white wine vinegar
2 tablespoons honey
1/4 cup prepared horseradish, drained
6 fresh spinach leaves
1/4 cup chopped fresh cilantro

Directions

1

Preheat the oven to 400F.
2

Toss the tomatillos, onion, garlic, and jalapeno with the oil on a baking sheet and season with salt and pepper.
3

Roast in the oven until the mixture is soft but not browned, 15 to 20 minutes.
4

Transfer to a food processor and process until smooth.
5

Add the vinegar, honey, horseradish, spinach, and cilantro and pulse just to combine.
6

Season with salt and pepper.
7

Scrape into a bowl, cover, and refrigerate for at least 2 hours and up to 8 hours before serving.