Call it salsa because it’s fresh with some Scoville heat, or call it green cocktail sauce because it has horseradish and goes great with shellfish. Whichever you choose, this sauce is the tangy, sweet-hot extra something that usually only happens at restaurants. Treat yourself. Make this simple condiment and drizzle or dip with crab cakes (sooooooo good – you MUST make them), cheesy quesadillas, fried chicken, a wood-fired burrata pizza, porcetta, blt, bagel with cream cheese and a bloody mary, you get the picture – fatty and salty are its friends.
Another winner from Tom Douglas’ Seattle Kitchen – (thanks for the swap, Meg!) – I used the Habanero-infused honey from Montana Honey Bee Company instead of sugar + hot sauce, and subbed fresh lime juice for the vinegar. Side note: the recipe has you strain off the tomatillo juice from the pulp and (gasp!) discard. Don’t be silly. Save it to drink or add to a smoothie – it’s pretty and very tasty!
- 6 tomatillos, husked and washed in warm water to remove the sticky residue
- 2 tablespoons fresh lime juice
- 1 tablespoon habanero-infused honey (or 1 tablespoon regular honey + 1 teaspoon green hot sauce)
- 1 clove garlic, minced and mashed
- 1 teaspoon brown mustard seeds, toasted
- 1 teaspoon hot prepared horseradish (Atomic)
- Quarter each tomatillo and place in food processor. Purée and transfer to a sieve set over a glass measuring cup. Save the juice for another use and transfer the pulp to a small bowl.
- Add the lime juice, honey, garlic, mustard seeds, and horseradish. Stir to combine and refrigerate until ready to use.