One of my very favorite things about living in Houston is the Mexican food. There is nothing quite as good as Tex-Mex from this area. It is all just so good and tasty. It certainly doesn’t help that I could eat Mexican food every meal, every single day for the rest of my life and be okay with it. :)
As a companion to my salsa recipe below, I’m going to show you all how to make the simplest, yet most amazing condiment for Mexican food. Or just your chips. Or a spoon. No judgement here.
It is very common here in Houston to be seated in a Mexican restaurant and be provided immediately with a basket of chips, a cup of salsa and a cup of the creamiest and yummiest green sauce I’ve ever eaten! When I had to move away from Houston (for E-I-G-H-T long years!!!) I missed this green sauce so much I spent about 2 months playing with ingredients until I figured it out. It’s really that good!!! If you dig avocados and cilantro, this cooling green sauce is just up your alley. It offers a nice balance to all the heat typically found in Mexican food.
You will need a blender for this recipe.
- 3 to 4 ripe avocados, seeded and out of the skin
- 1/2 Cup Crema Mexicana (this is a standard Mexican table condiment, similar to sour cream, but a little thinner and a bit sweeter – this is a must ingredient….if you leave this out, the sauce will not taste right. You can find it in the ethnic aisle of your grocery store if it has a cold case, or back in the cooler section near the sour cream)
- 1/2 Cup sour cream
- 2 green onions, cut into thirds – use it all, even the tops…tons of flavor in the green tops)
- 1 bunch cilantro, cleaned off the stems
- 1/2 tsp salt
- water for consistency
This is a ‘raw’ sauce, meaning it will not be cooked or heated prior to serving. The entire sauce is made in your blender, then it must be kept refrigerated and in a sealed container. It will remain good for approximately 2 weeks, or as long as the expiration date of your sour cream/crema.
Add all ingredients to your blender, except for the water. Turn the blender to a high setting to liquify the contents and slowly add water until you get the consistency you want. It should be somewhat thick but still pourable. Immediately pour into a container with a lid (my photo shows it in a recycled glass pickle jar) and keep in the refrigerator.
If you keep it in a wide bowl, you will notice some discoloration pretty quickly from the avocados being exposed to the air and oxidizing. This will not affect the taste of the sauce at all, just mix it all up and it will be fine. I find that keeping it in a jar, like in my picture, reduces the oxidation of the avocados because not as much of the surface is exposed to the air.
This sauce is great on all kinds of Mexican fare. Put it on your tacos, put it in your burritos, or enchiladas. I like to smother my scrambled eggs in the morning with it. Or, just eat it with chips (or a spoon….remember, no judgement here).