Recipe information
Yield
Makes about 2 cups
Ingredients
Preparation
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.
