* Exported from MasterCook * Ninfa's Green Sauce Recipe By : HCI, 5/97 Serving Size : 1 Preparation Time :0:00 Categories : Sauces Mexican/Tex-Mex Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium-size green tomatoes -- coarsely chopped 4 tomatillos -- cleaned and chopped 1 jalapeños -- stemmed and -- coarsely chopped , -- (up to 2) 3 small garlic cloves 2 tablespoons olive oil 3 medium-size ripe avocados 4 sprigs cilantro 1 teaspoon salt 1 1/2 cups sour cream (can use light or non-fat) tortilla chips Combine tomatoes, tomatillos, jalepenos and garlic in a saucepan, bring to a boil in oil, reduce heat and simmer 15 minutes or until tomatoes are soft. (see notes.) Remove from heat and let cook slightly. Peel, pit and slice avocados. Place tomato mixture, avocados, cilantro and salt in a food processor (you may need to do this in batches); process until smooth. Pour mixture into a large bowl. Stir in sour cream, cover with plastic wrap and refrigerate. Serve in small bowls as a dip for tortilla chips. Promptly refrigerate leftovers. Makes 4 to 5 cups. Notes: Wear plastic gloves or handle jalapeños carefully; chilies can irritate skin and eyes. There is no water in this recipe. When heated, the tomatoes and tomatillos will release ample fluids to enable the mixture to boil." This popular sauce helped put Ninfa's restaurants on the culinary map. From The Food Chronicles." Downloaded by Lou Parris on May 24, 1997 - - - - - - - - - - - - - - - - - -