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