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Green Sauce

04 Feb
green-sauce
When you visit various restaurants for Mexican cuisine, more than likely, you will be served a green or red salsa with chips.  This is my version of the green sauce.  It yields about 5 cups in the event that you want to cut the recipe in half.  

Ingredients:

  • 8 tomatillos
  • 4 large green tomatoes
  • 3 large avocados
  • 1 onion, cubed
  • 2 jalapenos
  • 1 clove garlic
  • 2 tablespoons sour cream
  • 1/2 teaspoon roasted ground cumin
  • 1 lime, juiced
  • Salt and pepper to taste

Directions:

  1. Cut jalapenos in half and remove seeds and stems.
  2. Remove husk from tomatillos, and rinse.
  3. Cut onion into quarters.
  4. Add tomatillos, tomatoes, onion, jalapenos and garlic to a large saucepan.
  5. Add enough water to cover.
  6. Blanch and remove from heat.
  7. Remove skin and core from tomatoes and core from tomatillos. (use a bowl so that you can preserve the juices).
  8. Add tomatillos, tomatoes, onion, garlic, reserved juices, jalapenos, and juice from the lime to a blender.
  9. Blend a couple of minutes until smooth; add the remaining ingredients.
  10. Taste and adjust salt and pepper to taste.
  11. Refrigerate until ready to serve.
  12. Serve with tortilla chips.

Twist: Roasted cumin and lime juice

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Posted by on February 4, 2012 in Appetizers

 

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