Austin has some amazing Tex-Mex restaurants. Guero's, Maudie's, Angie's and, of course, Chuy's. Most have their own unique salsa often touted to be 'The Best.' But, the green sauce at Ninfa's was something special. And addictive. Oh, how I miss Ninfa's. This recipe was borrowed from the Houston Chronicle. I tried it a couple of times and it was a HUGE hit. Ingredients:
3 medium-sized green tomatoes, coarsely chopped (you can substitute yellow if you can’t find green ones, but never use red)
4 tomatillos, cleaned and chopped
1 to 2 jalapenos, stemmed and coarsely chopped
3 small garlic cloves
3 medium-sized ripe avocados, peeled, pitted and sliced
4 sprigs cilantro
1 tsp. of salt
1 1/2 cups of sour cream
Method:
Combine chopped tomatoes, tomatillos, jalapenos 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.
Makes 4 to 5 cups
