Title: Ninfa's Green Sauce
Categories: Dip
Yield: 8 Servings
| 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 | ts | Salt or to taste |
| 1 1/2 | c | Imitation sour cream |
* Also called Chinese Parsley or Fresh Coriander. 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. Remove from heat,
cool slightly. Peel, seed and slice avocados, set aside. In food processor,
place part of the green tomato mixture with part of the avocados, cilantro
and salt, cover. Process until smooth, turn into large bowl. Repeat with
remaining green tomato mixture and avocado. Add to mixture in bowl, stir in
sour cream, cover with plastic wrap. Chill. Makes 5-6 cups. Note: Real sour
cream can be used instead of imitation.