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Old 03-20-2009, 04:01 PM   #1
andrewt461
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Default Ninfa's green sauce - TXIC cooks?

Anyone been able to replicate this?
The green salsa at Ninfas (similar salsa is also at Taco Deli in Austin).

All recipes seem to be the same:
http://www.recipezaar.com/Ninfas-Green-Sauce-34965
http://www.recipesource.com/side-dis...7/rec0775.html

These recipes don't seem to be perfect. (something missing).

Any of yall who have been to Ninfa's tried to make this?

<Figured i'd ask TXIC since ninfa's is only in TX and we gots some cooks here.>
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Old 03-20-2009, 04:04 PM   #2
Lucky Loser
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There is an iron chef thread for yummy goodness.
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Old 03-20-2009, 04:06 PM   #3
Prodian
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Ninfas is awesome
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Old 03-20-2009, 05:08 PM   #4
zmw
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their carnitas are fat mans delight...
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Old 03-20-2009, 05:26 PM   #5
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I haven't been to ninfas in years.. I guess I go back soon.
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Old 03-20-2009, 05:43 PM   #6
injustice
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Ninfas is meh

There are way better Mexican places. But I do agree that the green sauce is awesome
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Old 03-20-2009, 06:37 PM   #7
Mr.WRX2002
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I have yet to find one that is right. Like you said it always seems like something is missing.
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Old 03-20-2009, 06:57 PM   #8
Texas25RS
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Two things I see wrong with those recipes:

1. The stuff is BOILED. Try roasting them. Move your oven rack up... turn the broiler on low. Cut everything in half and put the flesh side down on a sheet pan (MUST have a lip to catch the juices). Put under the broiler until the peppers, onions (see #2) and tomatillo skins are ~50-75% blackened. Pull the black stuff off.... put in a blender and blend it all together.

2. The recipe needs some onion... try 1/2 of a medium onion and adjust from there.
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Old 03-20-2009, 09:01 PM   #9
lackofhp
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Agreed. I roast anything that is going to mixed into something else.

I love my roasted peppers

before


after


sweating (takes the skins off)
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Old 03-20-2009, 10:05 PM   #10
M4th3m4t1x
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Quote:
Originally Posted by andrewt461 View Post
Anyone been able to replicate this?
The green salsa at Ninfas (similar salsa is also at Taco Deli in Austin).

All recipes seem to be the same:
http://www.recipezaar.com/Ninfas-Green-Sauce-34965
http://www.recipesource.com/side-dis...7/rec0775.html

These recipes don't seem to be perfect. (something missing).

Any of yall who have been to Ninfa's tried to make this?

<Figured i'd ask TXIC since ninfa's is only in TX and we gots some cooks here.>
I'm gonna try this tonight
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Old 03-21-2009, 12:42 AM   #11
zmw
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Quote:
Originally Posted by Texas25RS View Post
Two things I see wrong with those recipes:

1. The stuff is BOILED. Try roasting them. Move your oven rack up... turn the broiler on low. Cut everything in half and put the flesh side down on a sheet pan (MUST have a lip to catch the juices). Put under the broiler until the peppers, onions (see #2) and tomatillo skins are ~50-75% blackened. Pull the black stuff off.... put in a blender and blend it all together.

2. The recipe needs some onion... try 1/2 of a medium onion and adjust from there.
if you happen to have a gas stove (I don't anymore ) you can also fire roast the peppers over LOW heat with a BBQ fork, it is time consuming but it does provide a much different fire roasted flavor that you don't get by doing them in the oven. Or of course throw them on the grill.

Either way, good hints...
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Old 03-21-2009, 10:30 AM   #12
Universalist
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I'd go with zmw's advice and fire roast, then soak them in water after, to get the skin off. Or just run them under water while peeling, either way should be sufficient. I've never been to Ninfa's, but I guess it's time I've gone.
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Old 03-21-2009, 12:39 PM   #13
couldnthinkaone
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damn, I used to be a manager @ Ninfa's(Up Town) and I don't even remember how they made it. I'll do some research with another mgr and see if he remembers...
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Old 03-21-2009, 05:18 PM   #14
Texas25RS
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Quote:
Originally Posted by zmw View Post
if you happen to have a gas stove (I don't anymore ) you can also fire roast the peppers over LOW heat with a BBQ fork, it is time consuming but it does provide a much different fire roasted flavor that you don't get by doing them in the oven. Or of course throw them on the grill.

Either way, good hints...
So yeah.... wej ust close don our first house.... and it has a gas stove
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Old 03-21-2009, 08:09 PM   #15
chompleh
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my dad can replicate it perfectly, i'll see if he can give me the recipe
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Old 03-22-2009, 12:57 PM   #16
andrewt461
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that'd be awesome chompleh!

i've did some further searching - looking at info for the Taco Deli version as well - and apparently taco deli doesn't use sour cream at all, just oil...

this may be the difference that makes those online Ninfa's recipes wrong...
I'll hvae to try it... once i've finished this full friggin batch (like a quart) of incorrect green sauce.
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Old 03-22-2009, 01:34 PM   #17
ALaterDayTD
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Quote:
Originally Posted by Prodian View Post
Ninfas is awesome
You are correct, sir.

+1 to the ninfarita.
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Old 11-17-2019, 06:55 PM   #18
andrewt461
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come back dead thread- it's been over a decade.

I've failed more times. Even coworkers tried and failed...
Now i'm not even in TX so I can't enjoy this but once a year.

It seems this is a version of salsa dońa maybe - might try this one and report back.

Any of yall get any more info chompleh / couldntthinkalone?
(guess we can't tag in nasioc?)
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Old 12-31-2019, 08:40 PM   #19
couldnthinkaone
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UGH! for the love of Pete...why can no one get my name right???

oh yeah, because it's long and complicated...lol

it is "couldn't think a one" not "couldn't think alone"

no worries though! I'll see if my buddy remembers, I'll be talking with him tonight.
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