Go Back
–+ servings
Original Houston Style Green Sauce. Unlike the hundreds of imitators on the web, this is the Green Sauce that made Green Sauce a thing.
Print

Green Sauce

Course Dip, Sauce
Cuisine Mexican, Southwestern, Tex/Mex, Texas
Keyword Green Sauce, Salsa Verde, Salsa Verde Cruda
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 1 Quart
Author David of Sunset & Sewanee

Equipment

  • chef knife
  • cutting board
  • measuring cups and spoons
  • food processor or blender

Ingredients

  • 2-4 tomatoes, green, roughly chopped
  • 2-3 tomatillos, husks removed and rinsed, roughly chopped
  • 3-4 whole jalapeños or serranos tops removed roughly chopped
  • 3 large cloves of garlic, peeled and minced
  • 3 tbsp cilantro, chopped
  • 3 whole avocados, ripe, peeled with seeds removed
  • 1 ½ cup sour cream
  • ½ juice of a lemon (citrus helps preserve the bright green color)
  • 1 tbsp salt

Instructions

Prep the ingredients

  • Start by peeling the garlic and mince with salt. Reserve
  • Peel and chop tomatillos into chunks.
  • Cut the green tomato into chunks, mince the cilantro and measure out the sour cream.

Cook

  • In a medium pot over medium-high heat, add the green tomato, tomatillos, jalapeños, and garlic. Cook briefly for about 2 minutes. Lower the temperature to medium-low and partially cover with a lid.
  • 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 with sour cream and lemon juice.

Chill

  • Chill for 1 hour to blend flavors thoroughly.

Serving

  • Serve the Green Sauce with warm corn tortillas chips or use as a sauce for other Mexican-style savory dishes.