Ninfa’s green sauce
Adapted by Lisa Fain from a Houston Chronicle recipe
medium-sized green tomatoes, coarsely chopped
tomatillos, husked and chopped
1 to 2
jalapeños, stemmed and coarsely chopped
small garlic cloves
medium-sized ripe avocados, peeled, pitted and sliced
Combine chopped tomatoes, tomatillos, jalapeños, and garlic in a saucepan. Bring to a boil (tomatoes provide the liquid), reduce heat and simmer 10 to 15 minutes.
Remove from heat and let cool slightly.
Place tomato mixture with the avocados, cilantro and salt in food processor or blender and blend until smooth.
Pour into a bowl and stir in sour cream.
If you can’t find green tomatoes, substitute 6 more tomatillos
Ninfa’s green sauce | www.homesicktexan.com