Ninfa's Green Sauce
Yield
8 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
green tomatoes
coarsely chopped |
|
| 4 | each |
tomatillos
coarsely chopped |
|
| 2 | each |
jalapeño pepper
stems removed and coarsely chopped |
*
|
| 3 | cloves |
garlic
|
|
| 3 | medium |
avocados
|
*
|
| 4 | Sprigs |
cilantro
|
*
|
| 1 | teaspoon |
salt
or to taste |
|
| 1 ½ | cups |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | medium |
green tomatoes
coarsely chopped |
|
| 4 | each |
tomatillos
coarsely chopped |
|
| 2 | each |
jalapeño pepper
stems removed and coarsely chopped |
*
|
| 3 | cloves |
garlic
|
|
| 3 | medium |
avocados
|
*
|
| 4 | Sprigs |
cilantro
|
*
|
| 5 | ml |
salt
or to taste |
|
| 355 | ml |
sour cream
|
|
Directions
Place green tomatoes, tomatillos, jalapeno peppers and garlic in a saucepan, bring to a boil, lower heat, simmer 15 minutes or until tomatoes are soft.
Remove from heat, cool slightly. Peel, seed and slice avocados, set aside.
In food processor, place part of the green tomato mixture with part of the avocados, cilantro and salt, cover.
Process until smooth, turn into large bowl.
Repeat with remaining green tomato mixture and avocado.
Add to mixture in bowl, stir in sour cream, cover with plastic wrap.
