TOMATILLO SAUCE~Bobby Flay

TOMATILLO SAUCE
Makes about 1½ cups
large tomatillos, husked and rinsed
½ small red onion, coarsely chopped
cloves garlic, chopped
jalapeño chile, stemmed and chopped
tablespoons canola oil
Kosher salt and freshly ground black pepper
tablespoons white wine vinegar
tablespoons honey
¼ cup prepared horseradish, drained
fresh spinach leaves
¼ cup chopped fresh cilantro

1. Preheat the oven to 400°F.
2. Toss the tomatillos, onion, garlic, and jalapeño with the oil on a baking sheet and season with salt and pepper. Roast in the oven until the mixture is soft
but not browned, 15 to 20 minutes. Transfer to a food processor and process until smooth. Add the vinegar, honey, horseradish, spinach, and cilantro and
pulse just to combine. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 2 hours and up to 8 hours before serving.