I just had the best green sauce evah!

[Xipe Totec]

It was made with tomatillos, avocados, habanero peppers and peanut oil.

It tasted like a tangy combination of the tart tomatillos, the creamy texture of the avocados, the fiery heat of the habaneros, and the peanutty flavor of a green pipian mole.

I am in heaven.

[OffWithTheirHeads]

1. So share the recipie!

[Xipe Totec]

2. Sorry, you'll have to talk to the owner of the restaurant in person

La Tradicional - 608 S 10th St, McAllen, TX 78501

Of course, I'll beg for the recipe the next time I'm there....


Maybe tomorrow.

[OffWithTheirHeads]

3. Well, I am not driving to Texas but maybr I can fake it. It sounds great.

Can you tell us how it was used?

I'm thinking 4, roasted Tommatillos, 1 Avacado, 1 habenero and a splash of peanut oil in a food processor.

Fuck, I hate typing on an ipad!

[Xipe Totec]

4. More like this:

Substitute the serrano peppers with habaneros.

Fry the habaneros in peanut oil to loosen the skin.

Peel them, and toss them in a blender with the rest of the ingredients.

[turtlerescue1]

5. DROOL!

But I'ld use chipoltes.

When I saw the title I knew if had have tomatilloes in it. They do such magic.

[OffWithTheirHeads]

6. Stay tuned to the cooking and baking group. I'm going to start experimenting tomorrow.

[grasswire]

7. goggle green sauce Texas and you will find it's very famous and popular!

One recipe that many favor is from a restaurant there:

Ninfa’s Green Sauce
Ingredients:
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
1 to 2 jalapenos, stemmed and coarsely chopped
3 small garlic cloves
3 medium-sized ripe avocados, peeled, pitted and sliced
4 sprigs cilantro
1 tsp. of salt
1 1/2 cups of sour cream

Method:
Combine chopped tomatoes, tomatillos, jalapenos and garlic in a saucepan. Bring to a boil (tomatoes provide the liquid), reduce heat and simmer 10 to 15 minutes.
Remove from heat and let cool slightly.
Place tomato mixture with the avocados, cilantro and salt in food processor or blender and blend until smooth.
Pour into a bowl and stir in sour cream.

Makes 4 to 5 cups

[grasswire]

8. here's another variation

Not Quite Mama Ninfa's Green Sauce
Makes 4-5 cups
Adapted from The Washington Post


1 lb tomatillos, husked and washed (about 10)
2 jalapenos - or more if you like it spicy
1 medium onion
5 cloves of garlic, peeled and bundled together in tin foil
3 avocados
1/2 c. sour cream
1/2 c. cilantro, finely diced
1/2 tbsp salt (or to taste)


Turn your oven's broiler to high. Quarter the onion, and place it, the jalapenos, garlic foil package, and tomatillos on a sheet pan. Broil for 15-20 minutes, until charred slightly.


Scoop out the avocados, add to a blender with the charred veggies (take the garlic out of the foil, of course). Blend until smooth.


Gently fold in the sour cream, cilantro, and salt. Add more cilantro and salt to taste.

[Xipe Totec]

9. I've had Ninfa's, and it is excellent, but this one was different

Different in the heat which was definitely habanero and not serrano, and different in that peanutty mouth feel that reminded me so much of pipian green mole.