Author Adapted by Lisa Fain from a Houston Chronicle recipe
Ingredients
3medium-sized green tomatoes, coarsely chopped
4 tomatillos, husked and chopped
1 to 2jalapeños, stemmed and coarsely chopped
3small garlic cloves
3medium-sized ripe avocados, peeled, pitted and sliced
4sprigs cilantro
1teaspoonkosher salt
1 1/2cupssour cream
Instructions
Combine chopped tomatoes, tomatillos, jalapeños, and garlic in a saucepan. Bring to a boil (tomatoes provide the liquid), reduce heat and simmer 10 to 15 minutes.
Remove from heat and let cool slightly.
Place tomato mixture with the avocados, cilantro and salt in food processor or blender and blend until smooth.
Pour into a bowl and stir in sour cream.
Notes
If you can’t find green tomatoes, substitute 6 more tomatillos