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Spices/Sauces/Rubs | |
| 7 tomatillos, husked and rinsed 2 poblano chiles, coarsely chopped 2 jalape�o chiles, chopped 1 small red onion, chopped 3 cloves garlic 3 tablespoons canola oil Kosher salt and freshly ground black pepper � cup chopped fresh cilantro 1 tablespoon honey | |
| 1. Preheat the oven to 400�F. 2. Toss the tomatillos, poblanos, jalape�os, onion, and garlic in the oil on a baking sheet and season with salt and pepper. Roast, turning once, until the vegetables are golden brown and soft, 20 to 30 minutes. Let cool slightly. 3. Transfer to a food processor and process with the cilantro, adding a little water if necessary to adjust the consistency, until pureed. Season with the honey and additional salt and pepper if needed. The sauce can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator. Heat gently before servin | |
| Bobby Flay | |
Excellent | |
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