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Tomatillo Horseradish Sauce

Tomatillo Horseradish Sauce

makes about 2 cups

preheat oven to 400 degrees

I tried this sauce many years ago as an alternative to basic boring cocktail sauce. It is very

unique and would be equally good on chicken or fish and great with chips in place of salsa!

12 tomatillos, husked, washed and cut into quarters

1 red onion, coarsely chopped

4 cloves garlic, coarsely chopped

2 jalapeño peppers, coarsely chopped (you can remove seeds if you like less heat)

2 tablespoons olive oil

s/p

3 tablespoons white wine vinegar

2-3 tablespoons honey

1/4 cup prepared horseradish, drained

1/2 cup chopped cilantro

Combine tomatillos, onion, garlic and jalapeños in a bowl, season with s/p and toss with olive

oil. Place on a sheet pan and cook 15-20 minutes until softened.

Transfer to a food processor and process until almost smooth. Add vinegar, honey, horseradish

and cilantro and pulse to combine. Add s/p as necessary. Place into a bowl and chill for at least

one hour before serving. Can be made one day ahead.