Ingredients

12 tomatillos, peeled, rinsed, and halved

　　1 large red onion, quartered

　　4 cloves garlic

　　3/4 cup plus 3 tablespoons olive oil

　　Kosher salt and freshly ground black pepper

　　1 cup fresh spinach leaves

　　1 tablespoon pureed chipotle chile in adobo

　　1/4 cup fresh lime juice

　　3 tablespoons honey

　　

Step 1

Preheat the oven to 375°F.

　　

Step 2

In a small roasting pan, toss the tomatillos, onion, and garlic with the 3 tablespoons olive oil, and season with salt and pepper. Roast in the oven until the vegetables are soft and golden brown, 20 to 25 minutes.

　　

Step 3

Meanwhile, bring a medium pot of salted water to a boil. Set up an ice bath in a medium bowl. Blanch the spinach in the boiling water for 30 seconds, then drain and transfer to the ice water. Drain the spinach well and squeeze out the excess water between your hands.

　　

Step 4

Transfer the tomatillos, onion, and garlic to a food processor, and add the chipotle, lime juice, and spinach. Process until smooth. With the motor running, slowly add the 3/4 cup olive oil until emulsified. Season with the honey and salt and pepper to taste. Serve warm.

　　Bobby Flay's Throwdown!