<p>We usually use the famous Ninfa’s recipe for green sauce in our family. Killer good, can’t be improved upon. Also, whenever available, used Texas 1015 onions when making pico do gallo.</p>
<p>Ninfa 's Green Sauce </p>
<h2>Ingredients</h2>
<p>3 medium-size green tomatoes – coarsely chopped
4 tomatillos (Mexican green tomatoes with husks) – cleaned and
chopped
1 jalapenos – stemmed and coarsely chopped (1 to 2)
1 small garlic cloves
3 medium-size ripe avocados
4 sprigs cilantro
1 teaspoon salt
1 1/2 cups sour cream (can use light or fat-free)
Tortilla chips </p>
<p>Combine tomatoes, tomatillos, jalapenos and garlic in a saucepan.
Bring to a boil, reduce heat, and simmer 15 minutes or until
tomatoes are soft. Remove from heat and let cool slightly.
Peel, pit and slice avocados; set aside. Place tomato mixture,avocados,
cilantro and salt in a food processor (you may need to do this in batches).
Process until smooth. Pour mixture into a large bowl. Stir in sour cream,
cover with plastic wrap and refrigerate. Serve in small bowls with chips.
Promptly refrigerate leftovers. Makes 4 to 5 cups.</p>