3 medium avocados 1 can (32 ounce size) green tomatillos 2 cloves garlic 1 large jalapeno (fresh, not pickled) 2 sprigs fresh cilantro 2 teaspoons salt 1 container (8 ounce size) sour cream 1 teaspoon fajita seasoning 1 cup water or as needed during blending
Combine all ingredients on high in blender until smooth, adding water as necessary to thin down mix so that it blends smoothly in blender. Place in refrigerator for 4 hours.
Serve in dip bowls.
Cook's Note: I have taste tested this recipe several times over. It is the exact match and very inexpensive to make. It is important that all the ingredients are fresh except for the canned green tomatillos. If you need to eliminate salt from your diet, replace Salt with half of large fresh white or yellow onion. A primary ingredient of fajita seasoning is Monosodium Glutamate. If you are sensitive to this ingredient, you may need to remove it and replace with freshly ground pepper.
I originally posted this recipe in Sep of 2006. After analyzing the flavors of the Casa Ole Green Sauce I modified the recipe for a closer match. Omit the fajita seasoning and add one tablespoon of cumin. I also use half a bunch of fresh cilantro. Cut the sour cream in half.
Bbm1953 August 4, 2011 COMMENT: I also found this to be a little salty first time I made it. Second time I omitted the salt and it was better. I think it's all in a persons taste about the salt addition. Third time I made it I used half the sour cream and liked this much better. The last time I made it I omitted sour cream altogether and loved this taste! I will continue to use this recipe but will adjust my seasonings. Overall I love this stuff and will keep eating it. Thanks
Momof3Boys April 15, 2011 REVIEW:
This recipe is perfect down to a T!!! My husband & boys love this as do I. We Love Casa Ole' and you cant beat this recipe I have actually been making it for about two years and my family parents sisters family etc always want me to make it! Thanks for submitting this recipe and making my family very happy!!!
Texan Born June 17, 2009 REVIEW:
There is a GOD! I tried this receipe and it taste just like Caso O la green sauce! I miss casa o la since they closed down in my town, especially the green sauce. AS for the poster above that didn't like it, You must not did it right. You can always add salt or fajita seasoning later and add what you need. I had no problem with this receipe. I tried one that has cream cheese, although I love anyhting with cream cheese, that was not casa ola green sauce. I make this for partys all the time and everyone loves it and asks for this receipe!I wanna say thank you to the guy who posted this..
mel October 4, 2008 REVIEW:
this is the closest recipe i've found to the restaurant's... not salty at all... i tried the other recipe on this site and it doesn't even come close... i'll use this recipe again
Member since: Feb 27, 2008
sarab February 27, 2008 COMMENT: Oh my gosh ... I am so mad right now but I am going to try to be nice. I followed the recipe exactly. I am a fairly experienced cook. When I added the 2 teaspoons of salt, I worried but went ahead anyhow. I should have trusted my instincts. The 2 tsp of salt (and yes I added teaspoons), plus the fajita seasoning, plus the salt that's in the canned tomatillos, plus the salt that's in the sour cream, basically turns this sauce into vinegar. I am so mad I wasted 3 pricey avocados on this recipe. I might as well have just poured vinegar over them and thrown them in the garbage.
I think this recipe writer meant to omit the 2 tsp of salt. That has to be what happened. Anyhow, in order to salvage this recipe, try it with NO salt. You may even want to consider adding 1/4 tsp each of powdered garlic, onion, pepper and cumin so that you don't have to add the fajita seasoning (which is loaded with salt).
I even tried to 'water it down' after the fact with an additional tub of sour cream blended with cilantro, but it still is WAY too salty. I'm going to have to throw the whole thing away, and it really does make about 48 ounces. I did use all *fresh* ingredients, except for the required canned tomatillos. Fresh, not pickled, jalepeno. The recipe is on the right track with the cilantro, garlic and tomatillos as the base of the flavor of the sauce, but just way too salty. What a frustrating disappointment.
CDKitchen Staff Reply: I'm not sure what you are describing - you mention too much salt, but then you say it turned into vinegar? Those are very different tastes. Also, "salt in sour cream"? I just looked at a container of sour cream and it has no added salt and contains only 15mg of sodium for the ENTIRE container. Yes, fajita seasoning has salt, perhaps the brand/variety you used had more than others? But really with the quantities called for in this recipe it shouldn't be inedible (and there is the submitters review and one other that said it worked). It's not that we don't believe that it didn't turn out for you, we're just trying to figure out why! Also, were you serving this with tortilla chips (as a salsa like Casa Ole does) or using it in a recipe? That would be important to know.
Texas Lover October 9, 2006 REVIEW:
OMG! This stuff is Great! I tried both the casa ole green sauce receipes on this site. I have to tell you that this one is right on the mark. Thank you! I love this stuff!
Please note: This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.