Sunday, August 14, 2011

Los Cucos Green Salsa

We've had a busy weekend that involved going into NYC twice, but I wanted to get this green salsa recipe posted before another week goes by.  So I based the recipe off the Ninfa's  green salsa recipe (you Houstonions know what I'm talking about), but I modified it a little.  It was SUPER easy to make! The recipe involves tomatillos.  I saw some green salsa recipes that involve broiling the tomatillos so that the skin gets charred, but broilers scare me, so I tried to stay away from those recipes.  I just feel like something that hot shouldn't be in your house.

Don't be intimidated if you've never worked with tomatillos before.  I was a tomatillo virgin until last week also.  Here's how I prepared them--First I just peeled and discarded the husk.  I wasn't expecting the stickiness of the skin underneath the husk.  I have no idea if this was necessary or not, but I tried to scrub off the stickiness with a vegetable brush under running water and then I took my dish towel and rubbed the outside of the tomatillos with it to try to remove some of the stickiness.  I wasn't super successful, so then I just gave up and started chopping and preparing them. 

Another side note--the recipe calls for some sour cream that you are supposed to stir in as the last step.  If you are watching calories, the salsa tasted awesome without the sour cream, so it could easily be cut out.  What I sometimes did was before I ate some was I put the amount of green salsa I wanted in a bowl and stirred about 1-2 tablespoons of sour cream.  But we actually ended up eating most of what I made without sour cream.  The sour cream just added a SLIGHT creaminess and tanginess but it was delicious either way.  Mark said this is the most delicious thing I've ever made, so that is quite a compliment!   

Green Salsa Recipe

2 medium sized green tomatoes, coursely chopped
5 tomatillos, cleaned and chopped
1/2 medium onion, coursely chopped
1 jalapeno, stemmed and coursely chopped
3 small garlic cloves
1 ripe avocado, peeled, pitted, and sliced
8 sprigs cilantro
1 tsp salt
3/4 cup sour cream

Combine chopped tomatoes, tomatillos, onion, jalapeno, and garlic in a saucepan.  Bring to a boil (tomatoes provide the liquid), reduce heat and simmer 10-15 minutes.  (I basically cooked it on medium high heat initially until most of the vegetables had softened, then I simmered, covered, on low heat for another 10 minutes.)  Remove from heat and let cool slightly.  Place tomato  mixture with the avocado, cilantro, and salt in food processor or blender and blend until smooth.  Pour into a bowl and stir in sour cream. 

Makes about 3 cups.

Ingredients finished simmering
After blending with avocado, cilantro, and salt


  1. Thank you!!! I miss los cucos sooo much!!

  2. do you have to add the Green tomatoes? I can't seem to get my hands on any

  3. I live in Taylor, Tx but we are never in austin to get them :(


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