One of the most celebrated dishes in Houston was the green sauce at Ninfa’s, a Tex-Mex restaurant chain, now largely gone.  (Ninfa Laurenzo died in 2001).  I made a batch yesterday to go with the Sous-vide Carnitas , using an adaptation of the recipe in Robb Walsh’s excellent The Tex-Mex Cookbook.  This recipe makes a big batch and can be easily halved.  With 3 serranos, it definitely has a bit of zip, but is not really hot.  (One of my toddler granddaughters seemed to like it in moderate doses on a tortilla chip.)

12 tomatillos, papery husk removed

3 serrano chilies

4 avocados

1-1/2 tsp. salt

¼ cup chopped fresh cilantro

2 cups sour cream

Bring a large saucepan of water to a boil.  Add the tomatillos and chilies, reduce to a simmer and cook for 10 minutes until soft.  Drain the cooked tomatillos and chilies.  Destem the chilies.  Add the tomatillos, chilies, and avocado to the bowl of a food processor, and process until smooth.  Add the salt and cilantro, and process until well mixed.  Add the sour cream and mix in.

Serve with chips or as a salsa for tacos.