Ninfa's Green Sauce

Kim D.'s Note:

This green sauce is popular in many Mexican restaurants around Houston. Ninfa's was one of the first to serve this sauce. The recipe has been printed in the Houston Chronicle several times. I've adapted it slightly. Mama Ninfa Rodriquez Laurenzo opened the original Ninfa's Restaurant on Navigation street in 1973. Her food differed from the usual Tex-Mex restaurants in town. She seemed to achieve fame in the kitchen overnight. Some of her famous guests included George Bush, Michael Douglas, John Travolta, Rock Hudson, and Aerosmith! Mama Ninfa lost her battle with cancer last year, but her much loved Mexican food lives on. The original Ninfa's is still there, and there are several other locations here in Houston as well.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 3 medium avocados
• 3 medium green tomatoes
• 4 fresh tomatillos
• 3 garlic cloves
• 3 sprigs fresh cilantro
• 2 -3 jalapenos
• 1 1/2 cups sour cream
• 1/2 teaspoon salt, to taste

Directions:

1. Peel avocados and place them in a blender.
2. In a medium saucepan, boil tomates, tomatillos, garlic, and jalapenos for 15 minutes.
3. Remove from saucepan and place all ingredients in a blender with avocados.
4. Add sour cream and blend until smooth.

Reviews

[graffixalley]

How to use the leftovers? If I don't make a double recipe, I never seem to get any of it! Seriously, this is a great recipe but tomatillos are scarce or really ugly in Ohio supermarkets. I found that my homegrown, homemade Salsa Verde works as an off-season substitute. (P.S. Tomatillos grow like wildfire here and keep for a while if picked before getting too ripe.) Just mix salsa with avocado, sour cream and cilantro - don't add salt until you taste it. Also, just in case there are leftovers, adding lime juice to the avocado can slow the darkening and add some flavor.

[adopt a greyhound]

Loved this sauce! DH ate it with chips and likes it better than guacamole.

[armymomx2]

Wow! So good! Only change I made was cutting back the sour cream to one cup. As many reviewers have stated already, it does make a lot.