- 12 tomatillos - peeled and halved
- 1 large red onion - quartered
- 4 cloves garlic
- 3/4 cup plus 3 tbsp olive oil
- Kosher salt and pepper
- 1 cup fresh spinach leaves
- 1 tbsp pureed chipotle chile in adobo
- 1/4 cup lime juice
- 3 tbsp honey
Preheat oven to 375
In a small roasting pan, toss the tomatillos, onion and garlic with 3 tbsp olive oil, and season. Roast in the oven until soft and golden brown, 20-25 minutes.
Meanwhile, bring a medium pot of salted water to boil. Setup an ice bath in a medium bowl. Blanch spinach for 30 seconds, then drain and transfer to ice bath. Drain spinach and squeeze out excess water.
Transfer tomatillos, onion, garlic to a food processor and add chipotle, lime juice, and spinach. Process until smooth. With motor running, slowly add 3/4 cup oil until emulsified. Season with honey and salt/pepper to taste.