Excellent easy recipe adapted from Ninfa's restaurant.
- Carbohydrate 9.526445 g
- Cholesterol 19.6 mg
- Fat 8.29759222222222 g
- Fiber 1.32291667078601 g
- Protein 5.121875 g
- Saturated Fat 4.926055 g
- Serving Size 1 1 Serving (148g)
- Sodium 48.4068888888889 mg
- Sugar 8.20352832921399 g
- Trans Fat 0.571073333333334 g
- Calories 128 calories
Step-by-step
- Peel avocados and place them in a blender.
- In a medium saucepan, boil tomates, tomatillos, garlic, and jalapenos for 15 minutes. To keep from burning, add a splash of water.
- Remove from saucepan and place all ingredients in a blender with avocados.
- Add sour cream and blend until smooth.
Countertop space dictates every move in a compact kitchen, meaning any technique requiring a single saucepan and a standard countertop blender immediately earns its keep. Blending raw avocados directly with boiled vegetables creates an emulsion where the fruit's natural fats stabilize the purée, provided the cooked components are not boiling hot when they hit the blades. Letting the boiled jalapeños, garlic, tomatoes, and tomatillos cool for ten minutes prevents steam pressure from blowing the blender lid off.
Texture Management and Storage
Achieving a velvety consistency requires running the motor continuously for 45 seconds rather than pulsing, which ensures the fibrous cilantro leaves break down completely. Sour cream introduces dairy solids that separate if frozen, so keep this condiment strictly refrigerated rather than trying to preserve it in the freezer. Consume the mixture within 3 days to maintain vibrant green coloration before oxidation turns the avocado slate gray.
- Browning occurs rapidly; press plastic wrap directly onto the surface inside an airtight container to seal out oxygen.
- Water content in tomatillos varies wildly; drain them thoroughly after boiling if the finished sauce appears too thin.
- Plain whole-milk Greek yogurt substitutes cleanly at a 1:1 ratio for sour cream, yielding a tangier profile with higher protein content.
