Ingredients:
3 medium-size green tomatoes - coarsely chopped
4 tomatillos (Mexican green tomatoes with husks) - cleaned and chopped
1 jalapeņos - stemmed and coarsely chopped (1 to 2)
3 small garlic cloves
3 medium-size ripe avocados
4 sprigs cilantro
1 teaspoon salt
1 1/2 cups sour cream (can use light or fat-free)
Tortilla chips
Preparation Instructions:
Combine tomatoes, tomatillos, jalapeņos and garlic in a saucepan. Bring to a boil, reduce heat, and simmer 15 minutes or until
tomatoes are soft. Remove from heat and let cool slightly.
Peel, pit and slice avocados; set aside. Place tomato mixture, avocados, cilantro and salt in a food processor (you may need to do this in batches). Process until smooth. Pour mixture into a large bowl. Stir in sour cream, cover with plastic wrap and refrigerate.
Serve in small bowls with chips. Promptly refrigerate leftovers. Makes 4 to 5 cups.
Note: Wear plastic gloves or handle jalapeņos carefully; chilies can irritate skin and eyes.
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