"Green Sauce" recipe video below.
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This recipe took me waaay back to my Houston days. I get a little homesick for Tex-Mex every now and again and have to whip out one of my favorite cookbooks -- "The Homesick Texan" by Lisa Fain. This book was a gift from my sister and I can't get enough of it.
If you're a Houstonian, you will identify with my next statement. Mamma Ninfas (or just Ninfas) was (and might still be) one of the top go to Tex-Mex spots in Houston. We frequented Ninfas for their amazing queso, fajitas and "green sauce". When you are seated at your table, you are immediately served a large bowl of chips, "red sauce" (salsa) and "green sauce". Some Tex-Mex restaurants serve the "green sauce" but some choose not to. I don't see the sauce served much in Dallas and I definitely don't see it in Los Angeles Mexican restaurants. The sauce is a great regional Tex-Mex dish.
It's been years since I've been to Ninfas so I was super excited when I saw that Lisa Fain had a "Ninfas green sauce" recipe in her cookbook. The recipe is a play on the exact sauce at Ninfas. And guess what? It tastes just like it!
The night I made this, I cooked fish tacos and poured this sauce all over the tacos and used it as dip for my homemade tortilla chips.
Since I'm thousands of miles away from H-town, this recipe will have to do.Ninfa’s Green Sauce
- 4 - 5 tomatillos, cleaned and chopped
- 3 medium-sized ripe avocados, peeled, pitted and sliced
- 1 to 2 jalapeños or chiles, stemmed and coarsely chopped
- 3 - 4 garlic cloves
- 4 sprigs of cilantro
- 1 tsp. of salt
Boil Water in a pot and add tomatillos. Boil tomatillos for 5 minutes or until tomatillos become soft. Combine tomatillos, avocados, jalapeños, garlic, cilantro and salt in a blender until smooth. Pour into a bowl and EAT.
*Depending on what texture you want your sauce to be -- add or subtract tomatillos and or avocados. If you want it really creamy, fold in a dollop of sour cream at the end.
Makes 4 to 5 cups