Recipe courtesy of Bobby Flay
Total:
35 min
Active:
15 min
Yield:
2 1/2 cups
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F. Toss the poblanos, tomatillos, jalapeno, onion, garlic and canola oil on a baking sheet and season with salt and pepper. Roast, turning once, until the vegetables are golden brown and soft, about 20 minutes.

Let the vegetables cool slightly, then peel the garlic. Transfer the vegetables to a food processor, add the cilantro and process until smooth (add water to adjust the consistency, if necessary). Add the honey and more salt and pepper, if needed.

IDEAS YOU'LL LOVE

Bacon and Green Chile Cornbread

Recipe courtesy of Sunny Anderson

Corn and Green Chile Chowder

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Roasted Green Beans

Recipe courtesy of Ree Drummond

Shrimp and Scallops in Garlic Cream Sauce

Recipe courtesy of Robert Irvine

Go, Dawgs! Greens

Recipe courtesy of Trisha Yearwood

Classic Italian Bolognese Sauce

Recipe courtesy of Michele Urvater

Red Chile Short Rib Tacos

Recipe courtesy of Bobby Flay

Orecchiette with Shrimp, Pancetta and Fresno Chiles

Recipe courtesy of Geoffrey Zakarian

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking