Origins
As it is in many large cities, the food culture in Houston is unique for the region. For example, Ninfa’s serves two or more sauces or salsas with hot tortilla chips. Ninfa’s green sauce was first developed by “Mama” Lorenzo back in the 1970s. 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 an 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 is great with hot tortilla chips, it is equally as good spooned over shrimp, fish tacos, fajitas, enchiladas, tamales, eggs, burritos, cowboy beans you get the picture.
Fresh Ingredients
The recipe calls for fresh green tomatoes. Unfortunately, these are not always available in every area, but many grocery stores carry green heirloom tomatoes and yellow tomatoes. These can be substituted for the regular green tomato; however, never use red tomatoes for this sauce. It will affect the flavor.
Super delicious on its own but as a topper for any taco, fajita, tamale, enchilada, or any style of breakfast eggs, it really comes into its own. It’s super addictive with hot tortilla chips.
When I went to the store, the heirloom green tomatoes were huge. I only needed two since they were double the size of regular green tomatoes.
When my first crop of tomatoes comes in, it’s a toss-up for what I’m going to make…Green Sauce or Fried Green Tomatoes is an often tough choice around our house.
Fully diced green tomato
Diced tomatillo. I often hear people refer to the tomatillo as a green tomato or Mexican green tomato. Although they belong to the same nightshade family, tomatillos are a different plant altogether, growing in papery husks. You can use this recipe to make a Tomatillo Jalapeño Salsa by eliminating the green tomato, avocado, and sour cream. The result would be great on any fajita or grilled meat, but the sauce this recipe makes with the green tomatoes stands on its own as something completely different.
Diced jalapeno. With all of the avocado and sour cream, there is no need to take out the seeds from your fresh chiles. If you don’t have jalapeños, serrano, or any medium hot green chile will do.
Add the tomatillos, green tomato, jalapeño, and garlic to a large pot. There is no need to add water or oil to the mixture. The tomatoes will provide all the liquid you need. Cover the pot loosely with a lid and often check to keep it from burning. Bring to a boil over medium to medium-high heat.
Once the mixture has reached a boil, reduce the heat to a simmer and simmer for 10-15 minutes. Set aside to cool down to (near) room temperature.
Add the green tomato, tomatillo, jalapeño, garlic mixture to a blender. Puree until the sauce is smooth.
Add the avocado and puree. Add the puree to a large mixing bowl and whisk sour cream, lemon/lime juice, and salt. At this point, if you add the sour cream, lemon/lime juice, and salt to the blender, it will take longer to set up in the fridge before serving. If this is not a problem for you, then proceed. Promptly refrigerate in another container with a loose-fitting lid. Chill for two hours or more to allow the flavors to develop fully.
This recipe makes at least a quart of sauce which is great for when you have company. You can cut this recipe in half to yield a smaller amount. The sauce has a shelf life of 4-5 days, and the fresh avocado will eventually turn the sauce slightly brown. For best results, make and use it while fresh. Give a container or two away like I do. It’s a must-try on any fajita or a traditional taco.
Green Sauce
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.
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