Ninfa's green sauce (fndt36a)

Yield: 8 servings

Measure Ingredient
3 \N Med. green tomatoes;
\N \N Coarsely chopped
4 \N Tomatillos (small Mexican
\N \N Green tomatoes); coarsely
\N \N Chopped
2 \N Jalapeno peppers (or more);
\N \N Stems removed and coarsely
\N \N Chopped
3 \N Small cloves garlic
3 \N Medium ripe avacados
4 \N Sprigs cilantro; *
1 teaspoon Salt or to taste
1½ cup Imitation sour cream

* Also called Chinese Parsley or Fresh Coriander. Place green tomatoes, tomatillos, jalapeno peppers and garlic in a saucepan, bring to a boil, lower heat, simmer 15 minutes or until tomatoes are soft. Remove from heat, cool slightly. Peel, seed and slice avocados, set aside. In food processor, place part of the green tomato mixture with part of the avocados, cilantro and salt, cover. Process until smooth, turn into large bowl. Repeat with remaining green tomato mixture and avocado. Add to mixture in bowl, stir in sour cream, cover with plastic wrap. Chill. Makes 5-6 cups. Note: Real sour cream can be used instead of imitation.

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