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Ninfa's green sauce
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| Artist: |
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| Categories: |
Dips & Spreads |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 3
| | Med. green tomatoes | | | Coarsely chopped | | 4
| | Tomatillos (small Mexican | | | Green tomatoes), coarsely | | | Chopped | | 2
| | Jalapeno peppers (or more) | | | Stems removed and coarsely | | | Chopped | | 3
| | Small cloves garlic | | 3
| | Medium ripe avacados | | 4
| | Sprigs cilantro, * | | 1
| tsp | Salt or to taste | | 1 1/2
| cup | Imitation sour cream |
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Procedures:
| 1 | * also called chinese parsley or fresh coriander. | | 2 | 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. | | 3 | Remove from heat, cool slightly. | | 4 | Peel, seed and slice avocados, set aside. | | 5 | In food processor, place part of the green tomato mixture with part of the avocados, cilantro and salt, cover. | | 6 | Process until smooth, turn into large bowl. | | 7 | Repeat with remaining green tomato mixture and avocado. | | 8 | Add to mixture in bowl, stir in sour cream, cover with plastic wrap. | | 9 | Chill. | | 10 | Makes 5-6 cups. | | 11 | Note: real sour cream can be used instead of imitation. |
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