Recipe: Ninfa's Green Sauce (two versions, not copycats)

NINFA'S GREEN SAUCE
Source: Ninfa's Restaurants, Houston, TX

3 medium green tomatoes, coarsely chopped
4 tomatillos, cleaned and chopped
2 jalapeno peppers, stemmed and coarsely
3 cloves garlic
3 medium ripe avocados
4 sprigs cilantro
1 teaspoon salt
1 1/2 cub imitation sour cream
Tortilla chips (for serving)

Combine chopped tomatoes, tomatillos, jalapenos and garlic in a saucepan. Bring to a boil (tomatoes provide all the liquid), reduce heat and simmer 10 to 15 minutes or until tomatoes are soft. Remove from heat and let cool slightly.

Peel, pit and slice avocados; set aside.

Place tomato mixture with part of the avocados (do this in batches), cilantro and salt in food processor and process until smooth.

Turn into a large bowl. Stir in sour cream, cover with plastic wrap and refrigerate.

Serve with tortilla chips.

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NINFA'S GREEN SAUCE (another version)

1 ripe avocado (soft to touch)
1/4 cub sour cream
1/4 cub milk
1 tablespoon minced cilantro (or 1/4 teaspoon dried cilantro)
2 to 3 tablespoons fresh lemon juice
1 teaspoon minced onion
1 clove garlic, mashed to a pulp with 1/4 teaspoon salt
1/2 teaspoon hot pepper sauce (to taste)

Peel avocado and mash to a smooth pulp. Add remaining ingredients and blend with a wire whip.

Let stand at least an hour before serving. Refrigerate any leftover sauce.