This  salsa is one of my standbys for taking to potlucks and parties. The ease of making it in a blender is just part of the appeal.  I like this dip thick, but if you want to stretch those avocados further, add more of the Herdez Salsa Verde (canned tomatillo salsa).

I also use this as a salad dressing. Make it up fresh and use right away, otherwise, your pretty green dressing will go the way of guacamole left out too long and become brown dressing.

Finally, the Texas chain Ninfa’s, that used to have a restaurant in San Antonio, had a famous table sauce that is much like the one I make.  I don’t know exactly how they make theirs, but this is how I was making mine before I set foot in a Ninfa’s. Nevertheless, here is a friendly nod to Ninfa’s Green Sauce.

Creamy Avocado Salsa

2 medium cloves garlic, peeled and roughly chopped
2 tablespoons chopped onion
4-6 sprigs, without stems, fresh cilantro, roughly chopped
1/2 cup sour cream (light is OK)
2 large Hass avocados, peeled, pitted and roughly chopped
1/4 cup Herdez Salsa Verde (a little more than half of a 7-ounce can)
2 dashes of Tabasco sauce
Juice from 1 lemon (no seeds) or lime
1/4 teaspoon finely minced serrano chile, optional
Salt, to taste
Pepper, to taste

Put the garlic, onion, cilantro, sour cream, avocados, salsa verde, Tabasco sauce and lemon or lime juice into a blender. Pulse and blend until the ingredients are well puréed. Scrape into a medium bowl, then fold in the minced serranos. Cover right away with plastic wrap and put it in the refrigerator so the flavors can blend, 15-20 minutes or so. When you take out, taste for seasoning and add salt and pepper now, to taste. If you’re serving with chips, remember these are salty, so don’t over-salt the dip.

For salad dressing: Make the same way, but leave out the minced chiles if you don’t want the heat (I like the heat, though). Scoop sauce on top of fresh greens and toss gently to distribute. Serve right away.

Makes about 3 cups of dip.

From Bonnie Walker

Photos by Bonnie Walker