The social network that celebrates Latin food
For chile verde and honey dip:
½ cup honey
4 cups tomatillos, coarsely chopped…
Though this recipe is Moroccan, its ingredients are undoubtedly reflected in Spanish cuisine as well. The Moors had a long stay in the Iberian Peninsula and their influence is felt to this day in the food, architecture and the Spanish language itself.
Recipe from "The Food of Morocco" by Paula Wolfert (Ecco, 2011)
Makes 4 servings…