Recipe courtesy Food Network Magazine
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Husk, rinse and chop 1 pound tomatillos. Puree with 1/2 chopped cucumber, 6 ounces vodka, 2 tablespoons horseradish, a few dashes each of Worcestershire sauce and green hot sauce, 1/2 teaspoon celery salt and a pinch of kosher salt. Pour into 4 ice-filled glasses. Garnish with red celery.
Photograph by Lisa Shin
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By supercalafradul...
vail, AZ
on April 18, 2011
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This was absolutely gaging....I tried to choke it down so I wouldn't waste all the time and money it took to make this. I wonder if they ment to use canned tomitillos? I tasted like pureed grass.
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