*  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 <lbparris@earthlink.net> on May 24, 1997
 
 
 
                    - - - - - - - - - - - - - - - - - -