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.
JahMusicMan
Cool I’ve been making a Tex Mex avocado salsa:
1 ripe avocado
5 or 6 tomatillos
3 garlic cloves
1/4 cup or so of cilantro
1 jalapeno
1 serrano
zest and juice of 1 lime
1-2 tablespoons (to taste) of vinegar
a good couple of pinches of salt
1. Broil the tomatillos with some salt on them for about 5 minutes.
2. After five minutes, throw in 3 garlic cloves for another 3 minutes. Flip the tomatillos and broil the other side.
3. Put the jalapeno over the stove and char the jalapeno. Throw in small bowl or container and cover so the jalapeno steams
4. after about 10 minutes of the jalapeno steaming, throw the tomatillos, vinegar, salt, garlic, jalapeno, serrano (de-seed if you wish), avocado, cilantro, lime zest and lime juice into a blender and blend. Drizzle in olive oil if you wish for it to emulsify and be a bit creamer.
dmiller1987
I love this but use a mixture of tomatillos and green tomatoes. I throw them in a saucepan dry and let them cook down for about 10ish minutes instead of boil. One of my go to sauces
Regul4t0rs
Ugh miss Ninfa’s green sauce so much! Thanks for the pics! Such good memories!
Beetapp
I have recently been making a version of this except a salsa cruda (raw) style:
1 Avocado, 5 large Tomatillos, 1 jalapeño or Serrano (remove seeds if you want less spicy), 1/4 white onion, 2 cloves garlic, 1-2 limes (depending on juiciness), A handful of cilantro , Lots of salt, A tbsp or two of water,
Blend in a blender and ready to go! No cooking or blanching needed. It’s ready in like 5 mins
Low-Progress-2166
Anyone with the recipe for the carrots in a jar next to this salsa in Ninfa’s?
mattshack
All Hail the versatile deli container! Nice looking salsa too
Eebo85
I’m definitely going to give this a shot!
MichaelWolfgang55
I do this to make my guac. No sour cream add avocado till desire.
LawfulnessTrue6704
Ah, Ninfa’s. My top Katy area Tex Mex salsas: Las Rosas roja and verde (RIP), El Jarrito roja (best boiled salsa ever), Los Cucos verde, Lupe Tortilla verde and roja.
10 Comments
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.
Cool I’ve been making a Tex Mex avocado salsa:
1 ripe avocado
5 or 6 tomatillos
3 garlic cloves
1/4 cup or so of cilantro
1 jalapeno
1 serrano
zest and juice of 1 lime
1-2 tablespoons (to taste) of vinegar
a good couple of pinches of salt
1. Broil the tomatillos with some salt on them for about 5 minutes.
2. After five minutes, throw in 3 garlic cloves for another 3 minutes. Flip the tomatillos and broil the other side.
3. Put the jalapeno over the stove and char the jalapeno. Throw in small bowl or container and cover so the jalapeno steams
4. after about 10 minutes of the jalapeno steaming, throw the tomatillos, vinegar, salt, garlic, jalapeno, serrano (de-seed if you wish), avocado, cilantro, lime zest and lime juice into a blender and blend. Drizzle in olive oil if you wish for it to emulsify and be a bit creamer.
I love this but use a mixture of tomatillos and green tomatoes. I throw them in a saucepan dry and let them cook down for about 10ish minutes instead of boil. One of my go to sauces
Ugh miss Ninfa’s green sauce so much! Thanks for the pics! Such good memories!
I have recently been making a version of this except a salsa cruda (raw) style:
1 Avocado,
5 large Tomatillos,
1 jalapeño or Serrano (remove seeds if you want less spicy),
1/4 white onion,
2 cloves garlic,
1-2 limes (depending on juiciness),
A handful of cilantro ,
Lots of salt,
A tbsp or two of water,
Blend in a blender and ready to go! No cooking or blanching needed. It’s ready in like 5 mins
Anyone with the recipe for the carrots in a jar next to this salsa in Ninfa’s?
All Hail the versatile deli container! Nice looking salsa too
I’m definitely going to give this a shot!
I do this to make my guac. No sour cream add avocado till desire.
Ah, Ninfa’s. My top Katy area Tex Mex salsas: Las Rosas roja and verde (RIP), El Jarrito roja (best boiled salsa ever), Los Cucos verde, Lupe Tortilla verde and roja.