Rating: 1 stars
4384 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 4384
  • 4,384 Ratings
Chef Bobby Flay
Bobby Flay
July 2013

Gallery

Recipe Summary test

Yield:
makes 2 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350°. Place the tomatillos, onion, garlic and jalapeño in a small roasting pan. Toss with the oil and season with salt and pepper. Cook until the tomatillos are soft, 20 to 25 minutes. Transfer to a food processor and puree until smooth. Add the vinegar, horseradish and cilantro and pulse just to combine. Season with salt and pepper. Scrape the sauce into a bowl, cover and refrigerate for at least 1 hour before serving.

    Advertisement
Advertisement