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.  


  • 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


  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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