What's the one things at Ninfa's that's even better than the ninfaritas??? The green sauce of course! Last Thursday in my excitement about my trip to Austin for Round-Up, I decided to try and recreate on of my favorite dips for my friend and wonderful weekend hostess, Alex Butts. It turned out to be a big hit so I thought I'd share the recipe.
Ingredients:
8 oz of sour cream
1/4 tablespoon of salt
3 small garlic cloves
3 small garlic cloves
1 jalapeno, seeded and chopped
1/2 cup chopped cilantro
1/2 cup chopped cilantro
3 avocados, pitted and sliced
3 medium-sized GREEN tomatoes, chopped
4 tomatillos, cleaned and chopped 3 medium-sized GREEN tomatoes, chopped
if you don't know what tomatillos are, they look like this:
Instructions:
Heat chopped garlic, tomatoes, tomatillos, and jalapenos pan or wok by adding 1 cup of water and bringing to a boil. Once boiling, lower stove to medium heat for 10 minutes then turn off stove and let cool for 10 minutes.
Add warm tomato mixture with the cilantro, avocados, and salt in blender and blend until smooth then pour into a bowl and stir in sour cream. Chill in the refrigerator before serving with tortilla chips!
Heat chopped garlic, tomatoes, tomatillos, and jalapenos pan or wok by adding 1 cup of water and bringing to a boil. Once boiling, lower stove to medium heat for 10 minutes then turn off stove and let cool for 10 minutes.
Add warm tomato mixture with the cilantro, avocados, and salt in blender and blend until smooth then pour into a bowl and stir in sour cream. Chill in the refrigerator before serving with tortilla chips!
