Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
4 large tomatillos, husked and rinsed
1/2 small red onion, coarsely chopped
2 cloves garlic, chopped
1 jalapeño 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
Preparation
Step 1
Preheat the oven to 400°F.
Step 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.
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.
