Okay, so I cannot tell you guys enough how much Jen and I both love Home With Mandy's cooking blog. I found this recipe...it's called Ninfa's Green Salsa. I've been dying to make it but couldn't find green tomatoes. And it didn't help the situation when Jen went to the Carolinas and didn't bring me any back either (Jen, I will never let you live this down). Finally, I found some green tomatoes at the local farmers market down the street from my house. They were organic Heirloom Tomaotes and they cost me $5.00 a lb...OUCH...but it was totally worth it. My friend Allison Day came over and helped me make it. It was phenomenol. Everybody ate it up so fast, I didn't even get a picture of the final result so I had to borrow the top photo of the salsa from Mandy (thanks for your permission). Seriously you guys, this is a keeper! Actually this post is probably just plain torture because it's not tomato season and I hate to do this to you guys but this salsa was amazing. Jen sent me a link on where to order green tomatoes (as if that's going to make up for her not bringing me any), and I think I'm going to order some...you can check it out here. I want to make this salsa again and I want to make Jen's Fried Green Tomatoes. Try this one out FOR SURE! Since we don't live in Texas and I'm sure no one that reads this, other than Mandy and my cousin Maureen, I'm renaming this "Jaime's Green Sauce"...I love to steal people's recipes.
Jaime's Green Sauce
3 medium-sized green tomatoes, coarsely chopped (you can substitute yellow if you can’t find green ones, but never use red)
4 tomatillos, cleaned and chopped
3 jalapenos, stemmed and coarsely chopped
3 small garlic cloves
3 medium-sized ripe avocados, peeled, pitted and sliced
handful of cilantro
1 tsp. of salt
3/4 cup of sour cream
This is the first time I've ever worked with tomatillos and they were really easy. Just peel the outer paper off and rinse under water to remove any sticky stuff.
Combine chopped tomatoes, tomatillos, jalapenos and garlic in a saucepan and heat on medium high.
Use a potato masher to mash up the tomato mixer a little bit to help the whole thing get started.
The mixture will come to a boil. Reduce the heat and simmer for 15 minutes, stirring often. After 15 minutes remove from heat and let cool slightly.
While that is cooling, cut up your avocado and add it along with the cilantro and salt to the food processor.
Mix that until smooth.
Add the tomato mixture to the avocado mixture and mix that until combined and smooth.
Pour the mixture from the food processor into a bowl and mix in the sour cream.
Add the avocado seeds to the mixture if not serving right away to keep the sauce from turning brown. This sauce was good warm but even better cold.
This sauce was amazing! We ate it with chips but Mandy suggested eating it with chicken or poured over enchiladas...mmmm, yum...enjoy!