I felt like making some tex-mex this week, and for me as a native Houstonian, that begs for the famous green sauce from Ninfa’s.
I’ve made this recipe a few different ways over the years, and have made the version that was published in the Houston Chronicle a billion years ago several times. That one is fine (calls for wayyyyy too much sour cream though), but this one is maybe better and much easier.
10 Tomatillos 3 serranos (I like spicy, this is not crazy spicy but has some kick, adjust as needed) 2 cloves garlic 1 large avocado 1 nice handful of cilantro 1 big spoonful of sour cream
Boil a pot of water, remove tomatillo husks, dump the veggies and garlic in, let boil for 10 minutes. Drain, remove serrano stems, blend, and cool. Add the avocado and blend once more. Remove the bottom stems of the cilantro and chop. Add the cilantro, sour cream, and a teaspoon or so of salt to the salsa, and stir. Flavor will be best after it has properly chilled.
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I felt like making some tex-mex this week, and for me as a native Houstonian, that begs for the famous green sauce from Ninfa’s.
I’ve made this recipe a few different ways over the years, and have made the version that was published in the Houston Chronicle a billion years ago several times. That one is fine (calls for wayyyyy too much sour cream though), but this one is maybe better and much easier.
10 Tomatillos
3 serranos (I like spicy, this is not crazy spicy but has some kick, adjust as needed)
2 cloves garlic
1 large avocado
1 nice handful of cilantro
1 big spoonful of sour cream
Boil a pot of water, remove tomatillo husks, dump the veggies and garlic in, let boil for 10 minutes.
Drain, remove serrano stems, blend, and cool.
Add the avocado and blend once more.
Remove the bottom stems of the cilantro and chop.
Add the cilantro, sour cream, and a teaspoon or so of salt to the salsa, and stir.
Flavor will be best after it has properly chilled.