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Epicurious

Tomatillo-Horseradish Sauce

Recipe information

  • Yield

    Makes about 2 cups

Ingredients

10 tomatillos, husked and rinsed
1 medium red onion, coarsely chopped
3 cloves garlic
2 jalapeño chiles
3 tablespoons canola oil
Kosher salt and freshly ground black pepper
1/2 cup packed fresh spinach leaves
3 tablespoons rice wine vinegar
1/4 cup prepared horseradish, drained
1/4 cup chopped fresh cilantro
1 tablespoon honey

Preparation

  1. Step 1

    Preheat the oven to 375°F.

    Step 2

    Place the tomatillos, onion, garlic, and jalapeños in a medium roasting pan, toss with the oil, and season with salt and pepper. Roast, stirring occasionally, until the mixture is soft, 25 to 35 minutes.

    Step 3

    Meanwhile, bring a medium saucepan of salted water to a boil. Have ready a medium bowl filled with ice water. Plunge the spinach into the boiling water and boil for 1 minute. Drain well and transfer to the ice water. Once cool, squeeze out the spinach to remove excess water.

    Step 4

    Transfer the tomatillo mixture to a food processor, add the spinach, vinegar, horseradish, cilantro, and honey, and pulse until smooth. Season with salt and pepper. Scrape into a bowl, cover, and refrigerate for at least 1 hour and up to 8 hours before serving. Bring to room temperature before serving.

Reprinted with permission from Bobby Flay's Bar Americain Cookbook by Bobby Flay with Stephanie Banyas and Sally Jackson, (C) 2011 Clarkson Potter BOBBY FLAY, a New York Times bestselling author, is the chef-owner of six fine dining restaurants, including Mesa Grill, Bar Americain, and Bobby Flay Steak, and an expanding roster of Bobby's Burger Palaces. He is the host of numerous popular cooking shows on Food Network, from the Emmy-winning Boy Meets Grill and Grill It! with Bobby Flay, to the Iron Chef America series, Throwdown! with Bobby Flay, and Food Network Star. Brunch @ Bobby's debuted on the Cooking Channel in fall 2010 and America's Next Great Restaurant debuted in March 2011 on NBC. This is his eleventh book. His website is BobbyFlay.com.
TagsSauceCondimentTomatilloVegetableHorseradishHerbs & SpicesVegetarianDairy FreeNut FreeGluten FreeRoastBlenderFood ProcessorSummerFallCookbooks
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