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In San Antonio, they often keep it simple, and just mash avocados with garlic powder and salt, sometimes lime juice.
Here is a dipping salsa that Ninfa's made famous, that I reverse engineered when I was working on Robb Walsh's The Tex-Mex Cookbook.
Title: Ninfa's Restaurant (Houston) Green Salsa
Ingredients:
12 green peeled tomatillos
1/4 cup cilantro leaves, or to taste
3 serrano chiles
4 avocados
2 cups sour cream
1 1/2 teaspoons salt
Instructions:
In a pot with water to cover add tomatillos and serrano chiles . Bring to a boil, reduce heat and simmer 10 minutes or until tomatoes are soft. Remove from heat and let cool slightly. Drain.
Peel , pit, and slice the avocados.
Place the tomatillo mixture with the avocados, and the cilantro in a food processor or blender and process until smooth.
Pour into large bowl. Stir in sour cream to achieve desired thickness. Taste and add 1 1/2 teaspoons of salt, or to taste. Cover and refrigerate until ready to serve.
Yield: 6 cups
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