As it is in many large cities, the food culture in Houston is unique for the region. Most Mexican restaurants serve two or more sauces or salsas with hot tortilla chips. This green sauce was first developed by “Mama” Lorenzo back in the 1970’s. It spread throughout the city and has been copied so many times it’s odd not to be served alongside the regular tomato or chile based salsa found in most cities.
While this blog is not a advertisement for Legacy restaurants or the Lorenzo family, I have been asked locally how this sauce is made (because it is so fantastic). This recipe yields a quart of sauce (more than you may need), which we give away to neighbors and friends. While the sauce itself is great with hot tortilla chips, it is equally as good spooned over shrimp or fish tacos, fajitas, enchiladas, tamales, eggs, burritos, cowboy beans…you get the picture.
The recipe calls for fresh green tomatoes. These are not always available in every area, but many grocery stores carry green heirloom tomatoes and/or yellow tomatoes. These can be substituted for the regular green tomato, however never use red tomatoes for this sauce. It will affect the flavor.
Think of this sauce in the summer when the first tomatoes get to full size and are plump, but not yet red. With warmed corn chips and a cold beer or Margarita, I’m sure you will find this dip as irresistible as we do.
- 2-4 green tomatoes roughly chopped
- 2-3 tomatillos roughly chopped
- 3-4 jalapeños or serranos tops removed roughly chopped
- 3 garlic cloves minced
- 3 tbsp cilantro chopped
- 3 avocados ripe, diced
- 1 1/2 cup sour cream
- 1/2 lemon juiced citrus helps preserve the bright green color
- 1 tbsp salt
In a medium pot over medium-high heat add the green tomato, tomatillos, jalapeños, and garlic.
As the tomatoes release their juice, bring the mixture to a boil then reduce the heat to a simmer.
After 10-15 minutes, remove from heat.
Once the mixture has cooled (about 20 minutes) add avocado and cilantro in batches to a blender and blitz until thoroughly mixed.
Pour the contents into a large mixing bowl and whisk in the sour cream and lemon juice.
Chill to fully blend flavors for at least 1 hour