Like any good Houstonian, I grew up with a long list of heros: Sam Houston, President of the Republic of Texas; Willis Carrier, inventor of air conditioning; Mama Ninfa, creator of fajitas and green sauce...
There's something special about that sauce. When coming back to Texas from out of state (or country) trips, I've often requested to be met at the airport with Mama Ninfa's green sauce and chips. The fact that my parents see nothing odd at all about this makes it even more awesome.
I'm not claiming that I've got it figured out. Someone else did, which is where I got the base of this recipe, but it's not quite right. It's still really delicious, which is why I'm telling you about it, but it's not truly perfect. As soon as God lets me know the secret recipe, I'll tell you.
This is a perfect sauce for dipping chips. Or quesadillas, flautas, smallish pieces of cardboard....
Start with tomatillos, jalepenos, garlic and an onion.
Quarter the onion and wrap up the garlic in it's own foil pouch. Char everything off under the broiler.
Add them to a blender with the avocado.
Blitz until creamy.
Pour into a bowl and add the sour cream, cilantro, and salt.
Transfer to your serving vessel and cover with plastic wrap. Chill for at least an hour.
Unwrap, garnish, and taste....
Serve to your adoring fans!
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
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.