3 medium-size green tomatoes, coarsely chopped
4 tomatillos (Mexican green tomatoes in a papery husk), cleaned and chopped
1 to 2 jalapenos, stemmed and coarsely chopped
3 small garlic cloves
2 tablespoons olive oil
3 medium-sized ripe avocados
4 sprigs cilantro
1 teaspoon salt
11/2 cups sour cream (can use light or nonfat)
Tortilla chips |
Combine tomatoes, tomatillos, jalapenos and garlic in a saucepan. Bring to a boil in oil, reduce heat and simmer 15 minutes, or until tomatoes are soft. (See notes.) Remove from heat and let cool slightly.
Peel, pit and slice avocados. 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 as a dip for tortilla chips. Promptly refrigerate leftovers. Makes 4 to 5 cups.
Notes: Wear plastic gloves or handle jalapenos carefully; chilies can irritate skin and eyes.
There is no water in this recipe. When heated, the tomatoes and tomatillos will release ample fluids to enable the mixture to boil.
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