Go Back

Ninfa’s Green Sauce

Rebecca Lindamood
This creamy, dreamy, spicy, garlicky, smooth-as-silk avocado salsa is simply magical. Use as a sauce or dunk to your heart's content. Recipe originally from the Houston Chronicle via Homesick Texan and recipe hack by yours truly!

Ingredients
  

  • 3 medium green or yellow tomatoes coarsely chopped (Or 2 cups green tomato salsa verde or commercially available salsa verde with about 1/2 cup of water.)
  • 4 to matillos peeled of the paper husk, rinsed and coarsely chopped
  • 1 to 2 jalapenos stemmed and chopped (if using the salsa verde, also remove the jalapeno seeds.)
  • 3 cloves of garlic peeled and coarsely chopped
  • 3 ripe avocados halved, pitted, and scooped from the shells with a spoon
  • 4 stems worth of cilantro
  • 1 tsp. of salt
  • 1 1/2 cups of sour cream or Greek yogurt, which is my preference.

Instructions
 

  • Add the green or yellow tomatoes (or the salsa verde and water) to a heavy-bottomed saucepan along with the tomatillos, jalapenos, and garlic. Bring to a boil, then lower heat and simmer for 10 to 15 minutes, or until the tomatillos are tender. Remove the pan from the burner and let the mixture cool for about 15 minutes.
  • Transfer the contents of the pan into a food processor or blender with a metal blade. Add the avocados, cilantro and salt and blend until completely smooth. Use a rubber or silicone spatula to scrape the sauce from the food processor or blender into a mixing bowl and whisk in the sour cream or Greek yogurt until evenly coloured. Serve immediately or store in a jar or other container with a tightly fitting lid for up to a 4 days.

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

did you make this recipe?

Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!