Traverse City Record-Eagle

Rebecca Lindamood: Foodie With Family

June 28, 2012

Foodie with Family: Feeding hungry boys



This creamy, silky avocado salsa is our current top-of-the-heap. It's the time of year where even we in the northern climes can lay our hands on green tomatoes, so I recommend diving headlong into eating this as often as possible until the supply gives out. It is a copycat of a well-loved salsa served by a famous Mexican restaurant chain in Texas.

Ninfa's Green Sauce

3 medium green or yellow tomatoes, coarsely chopped (or 2 c. green tomato salsa verde or commercially available salsa verde with about ½ cup of water.)

4 tomatillos, 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 t. salt

1 ½ c. sour cream (or Greek yogurt, which is my preference.)

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.

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