Ninfa's restaurant is famous for putting Fajita's on the map. They of course have many, many great items on their menu, and take their cusine very seriously.
This is why for this "Fajita Project"
I am chosing to study their style, and of course the history behind it.
When you get a platter of sizzling fajitas at Ninfa's you are served some sauces to go along with it. The standard is red salsa and guacamole but Ninfa's is also famous for their
"Green Sauce" Now I was familiar with Verde sauce and tomatillos, but I never really explored what many call Green Sauce.
I had also heard of Pico de Gallo, but never explored authentic recipes for it that much. Jump to Pico de Gallo recipe
The green tomatoes are often hard to find, so I altered the recipe and left them out.
1 cup diced fresh Tomatoes
1/2 cup diced White Onion
2 cloves garlic
Lime Juice
Cilantro
These first 4 ingredients we are going to simmer in a pan of water. Husk the tomatillos and garlic, cut and seed the jalapeno.
I opted not to simmer the cilantro. I was told that some Mexican cooks do, but I wanted the bold freshness of it.
The Ninfa recipe simmers them for 10 to 15 min. I found that they get soft very easy.
Some say as soon as the tomatillos turn pale green.
I will probably simmer them less next time and
test for softness.
I am still experimenting with it. I know that simmering gralic also changes the flavor and isn't so sharp.
This is your choice.
Blend the ingredients with the avocado in a blender until nice and smooth.
I added the sour cream, and checked ot for salt and it needed about a teaspoon.
Other Additions.
This is a basic recipe and you should feel that you can add more of this and that to it.
Some add more avacado to make it a bit more creamy.
Some add chopped white onion that has been rinsed with water to take the sharp bitterness
off of it.
Some use fresh tomatillos instead of cooked. Same with the garlic.
Some use lots more jalapeno or seranno or garlic.
This sauce is great on other things as well, like baked potatoes, vegetables,
over a chicken breast or fish.
Videos on Making Green Sauce
Pico de Gallo
Gather your ingredients,
1 cup diced fresh Tomatoes
1/2 cup diced White Onion
2 cloves garlic
Lime Juice
Cilantro
Dice the onions fairly small and the cilantro and garlic. If you have a molcajete add them to it and a little salt.
like 1/4 -1/2 teaspoon. The salt helps break down the vegetables so you can crush them into a paste easier.
I can't tell you how much I love this Molcajete. (Molca-HE-tay)
Bobbie Flay calls it the original food processor, because the rough stone and pestle will grind vegetables into a smooth paste.
It also makes a good serving utensil for your dip, be it tomato salsa, guacamole or green sauce.
Here is the paste of onion, garlic, cilantro and jalpeno. then I just add the diced tomato and lime juice.
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