Tomatillo Sauce

• 4 large tomatillos, husked and rinsed
• 1/2 small red onion, coarsely chopped
• 2 cloves garlic, chopped
• 1 jalapeno 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

1. Preheat the oven to 400F.
2. Toss the tomatillos, onion, garlic, and jalapeno with the oil on a baking sheet and season with salt and pepper.
3. Roast in the oven until the mixture is soft but not browned, 15 to 20 minutes.
4. Transfer to a food processor and process until smooth.
5. Add the vinegar, honey, horseradish, spinach, and cilantro and pulse just to combine.
6. Season with salt and pepper.
7. Scrape into a bowl, cover, and refrigerate for at least 2 hours and up to 8 hours before serving.

red onion, garlic, jalapeno chile, canola oil, kosher salt, white wine vinegar, honey, horseradish, fresh spinach leaves, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/tomatillo-sauce-382711 (may not work)