I made the most awesome salsa the other day.
It was inspired by some salsa I had YEARS ago (before Big Girl was born) that I absolutely loved. There is this little hole-in-the-wall Mexican restaurant in downtown Atlanta (I wonder if it is still there?) called Mama Ninfa’s.
I used to go there two or three times a week if I could find someone at work that I could convince to go with me. Some days, I’d go by myself and read my book while I pigged out on this salsa. Some days, that was all I’d have for lunch. Chips & salsa.
Or something very close to it, anyway.
Since I quit working downtown, I haven’t found this salsa anywhere.
Until the other day.
We went out for lunch after church – another hole-in-the-wall Mexican place. A Moe’s knock-off. The food wasn’t that great… BUT… they had the salsa!
I was in heaven. Didn’t care if I got my protein or not or how many carbs I had. I was in heaven simply because I had my salsa. It was like a walk down memory lane, remembering all those lunches I had with my friend Justin – all those days he’d put up with my pregnant self (I was pregnant with Little Bit) as I had crazy cravings for Mama Ninfa’s salsa and he’d walk down to the restaurant with me.
I asked the very nice girl who worked behind the counter (this new restaurant’s counter, that is) if they made the salsa themselves or bought it. I was secretly hoping they made it themselves. It would somehow take the charm out of the experience to find it was mass-produced and dropped off in vats from Sysco, if you know what I mean.
Anyway, she said they made it in-house and told me the basic ingredients and process.
I came home and started looking for similar recipes online. I couldn’t find any.
You know what I did?
Yep. I made it up on my own.
And boy, is it good.
Especially with those new whole-grain chips that are out. They really seem to compliment the flavors well.
And I don’t even LIKE avocado! But I LOVE this salsa.
I whipped up a big batch this weekend so I could share with some friends. We were having a taco/nacho night and I thought it would be a good accompaniment to the other foods we made.
Give it a try if you have a little time one day. You won’t be sorry you did.
Hey, have I steered you wrong yet?
Lois’ Totally-Awesome Tomatillo-Avocado Salsa
8-10 small-medium tomatillos
1 medium onion, quartered
1 jalapeño (more if you like it spicy) (seeded, ribs removed)
1/4 – 1/2 cup low-fat sour cream
3-4 cloves of garlic
1 bunch of cilantro (fresh)
~1 tsp kosher salt
- In a stock pot, boil the tomatillos (husks removed) for about 5-10 minutes.
- Remove from water & let cool.
- In your food processor, combine all ingredients(see note in #5 about the sour cream)
- Process on low until all ingredients are combined and the salsa is well mixed.
- I usually add the sour cream last, using it to get the salsa to the consistency I want (which is a thick, slightly chunky consistency)
- Store refrigerated until serving.
- Makes about 1 quart.