This is a wonderful alternative to regular guacamole as it doesn't turn gray the way guacamole does.
4 fresh tomatillos, chopped
3 medium green tomatoes, chopped
3 garlic cloves, minced
1 to 2 fresh jalapeÃ±os, minced
3 Haas avocados, halved, seeded and peeled
1 1/2 cups sour cream
1 tablespoon minced cilantro
1/4 teaspoon salt, or more, to taste
Peel paper husks from tomatillos; rinse to remove sticky covering from outside. In a medium saucepan, simmer the tomatillos and tomatoes with the garlic and jalapeÃ±os for 15 minutes, or until their liquid has evaporated.
While the tomatillo mixture simmers, place the avocados in a blender. Spoon the thickened tomatillo mixture into the blender. Add the sour cream, cilantro, and salt; blend for up to 5 minutes to create a smooth purÃ©e. Taste, and add more salt if needed.
Serve the dip immediately with tostada chips, or refrigerate it for later use. This can be kept overnight in the refrigerator.
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