The late proprietor of the Houston chain Ninfa’s is credited with inventing this green sauce that is a very popular staple of Tex-Mex cuisine, especially in the Houston area. This stuff is awesome. Adapted from Texas Home Cooking. The recipe has been printed in the Houston Chronicle several times.
- 3 medium ripe avocados peeled, pitted and sliced
- 3Â medium green tomatoes, coarsely chopped (you can substitute yellow if you can't find green ones, but never use red)
- 4 tomatillos, cleaned and chopped
- 3 garlic cloves
- 4 sprigs cilantro
- 1 to 2 jalapenos, stemmed and coarsely chopped
- 1 1/2Â cups sour cream
- 1/2Â teaspoon salt, to taste (I use Lowry's seasoned salt for additional flavor)
- Combine chopped tomatoes, tomatillos, jalapenos and garlic in a saucepan. Bring to a boil (tomatoes provide the liquid), reduce heat and simmer 10 to 15 minutes.
- Place tomato mixture with the avocados, cilantro and salt in food processor or blender and blend until smooth.
- Add sour cream and blend until smooth.
- Serve over your favorite food or with tortilla chips.
|Amount Per Serving||%DV|
|Serving Size 287g|
|Recipe makes 4 servings|
|Calories from Fat 253||80%|
|Total Fat 28.57g||36%|
|Saturated Fat 11.6g||46%|
|Trans Fat 0.0g|
|Total Carbs 15.12g||4%|
|Dietary Fiber 6.9g||23%|