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02Sep

The "Green" Sauce

The Story

This sauce really originated from my husband, Jim, and of course, I had to "modified" it just a tad.  Imagine that.  Ha.  I knew I had a hit with this "Green" sauce when one summer Jim and I had our family visit us in Colorado. We all went white-water rafting which is so so fun! IMG_1300  After we got home, my teenage nephews were hungrier than bears just coming out of hibernation. I had to whip up something quick before they keel over from hunger.  The "Green" sauce came to my rescue which I made less than 15 minutes.  And to my surprise, they loved it!   So to all my fabulous lake neighbors, friends, and family who have starving kids or guests --- this "Green" sauce is your answer.  And it's okay to eat "just one more"!

Prep Notes:

foto-1-salsa-verde-1...If you can't find fresh, you can use canned tomatillos in a pinch.  Also, wear gloves to handle Serrano pepper and Jalapenos.  If you don't have gloves handy, I just de-seed the peppers under running water.

 

 

Ingredients

3 Avocados

4-5 Tomatillos

2 Jalapeño peppers  (just use 1 if you do not want it too spicy)

1 Serrano pepper  

2-3 fresh garlic cloves

2 - 3 green onions (use only the white part of onion)

1 bunch of cilantro (stems removed)

2 limes (squeezed)

2-3 cans of Herdez Salsa Verde (add more if too thick)

8 oz. Sour Cream

Season to taste (salt, pepper, Tony's Chacheres seasoning, 1/4 tsp of cumin seed).

Place tomatillos and Salsa Verde into a food processor. Add serrano pepper, avocado, garlic, cilantro, onions and lime juice. Process until smooth; add.  Season to taste (salt, pepper, Tony's Chacheres seasoning, 1/4 tsp of cumin seed).

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