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7 votes | 8835 views

Ninfa, one of the pioneers in Tex-Mex cooking, used to serve this green sauce in her restaurants. Since she's passed, the Ninfa's near me has stopped adding avocados, no doubt due to the expense, which is not worth eating. So, I make my own.

The hardest ingredient to find may be green tomatoes.

Plan on making this salsa for 6 or more guests, as it doesn't keep very well until the next day.

This recipe has been printed in numerous publications over the years, including "The Houston Chronicle."

Prep time:
Cook time:
Servings: 6-8


Cost per serving $0.75 view details


  1. In a saucepan, cook the first 4 ingredients over a medium low heat until liquid has evaporated.
  2. Let cool.
  3. Place all ingredients in a blender and process until smooth.
  4. Refrigerate.
  5. Serve with tortilla chips.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 140g
Recipe makes 6 servings
Calories 131  
Calories from Fat 103 79%
Total Fat 11.72g 15%
Saturated Fat 6.67g 27%
Trans Fat 0.0g  
Cholesterol 30mg 10%
Sodium 49mg 2%
Potassium 287mg 8%
Total Carbs 5.8g 2%
Dietary Fiber 1.2g 4%
Sugars 4.5g 3%
Protein 2.03g 3%



  • Therese
    February 11, 2013
    The recipe looks fantastic a good dish to take to Bunco with the girls
    • Bobby Lovera
      February 11, 2013
      Wow Myra! I have been looking for this since my visit to El Paso.
      There's is so hot it can launch the Space Shuttle.
      I think they are dripping in some green habanero sauce called Yucateo...but now I know how to make the base for it.
      Thanks for your research!
      I've cooked/tasted this recipe!
      This is a variation
      1 reply
      • myra byanka
        February 11, 2013
        What they are doing to cut corners on the cost of the salsa would not surprise me, as it's not a cheap table sauce.

        Years ago, I used to go to her restaurant and eat so much of this salsa with fresh flour tortillas that I had to take the rest of my order home in a to-go box.


      • ShaleeDP
        March 11, 2013
        Another saude recipe to add to my to do when needed sauces. It gets boring to use the same sauces when it comes to kids. Making new ones help.
        • Salad Foodie
          February 11, 2013
          So glad you posted this recipe as I had green tomatoes up to kazoo last fall and took the time and effort to dice and freeze them. Now I know one recipe I will use to prepare them! (A photo I posted preserving them is the last one on Guacamole with Green Tomatoes on this site.)
          1 reply
          • myra byanka
            February 11, 2013
            I have to tackle the tomato truck that docks at El Rancho to get green tomatoes. Very hard to find in Dallas, for some reason. Didn't know they would freeze well. Blanched first?

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