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Ninfa's Green Sauce
Recipe By : HCI, 5/97
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Mexican/Tex-Mex
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 medium-size green tomatoes -- coarsely chopped
4 tomatillos -- cleaned and chopped
1 jalapeņos -- stemmed and
-- coarsely chopped ,
-- (up to 2)
3 small garlic cloves
2 tablespoons olive oil
3 medium-size ripe avocados
4 sprigs cilantro
1 teaspoon salt
1 1/2 cups sour cream (can use light or non-fat)
tortilla chips
Combine tomatoes, tomatillos, jalepenos and garlic in a saucepan, bring to
a boil in oil, reduce heat and simmer 15 minutes or until tomatoes are
soft. (see notes.) Remove from heat and let cook slightly.
Peel, pit and slice avocados. Place tomato mixture, avocados, cilantro and
salt in a food processor (you may need to do this in batches); process
until smooth. Pour mixture into a large bowl. Stir in sour cream, cover
with plastic wrap and refrigerate. Serve in small bowls as a dip for
tortilla chips. Promptly refrigerate leftovers. Makes 4 to 5 cups.
Notes: Wear plastic gloves or handle jalapeņos carefully; chilies can
irritate skin and eyes.
There is no water in this recipe. When heated, the tomatoes and tomatillos
will release ample fluids to enable the mixture to boil." This popular
sauce helped put Ninfa's restaurants on the culinary map. From The Food
Chronicles."
Downloaded by Lou Parris on May 24, 1997
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