NINFA’S GREEN SALSA

I don’t know when or how I got this recipe, but I found it in my appetizer file and am so glad I did!  The tomatillos and avocadoes together are really yummy.  I have not found green tomatoes to use but have successfully found yellow ones.  It makes 4-5 cups, but not only is it good with tortilla chips, I used it is a thick salad dressing and loved it for that as well.  It is so good you will think of ways to use it rather than waste any of it!

3 medium-sized green tomatoes, coarsely chopped (or substitute yellow, but never use red)

4 tomatillos, cleaned and chopped
1-2 jalapenos, seeded and coarsely chopped
3 small garlic cloves, diced
3 medium-sized ripe avocados, peeled, pitted and sliced
4 sprigs cilantro
1 t. salt
1-1/2 c. sour cream

Combine tomatoes, tomatillos, jalapenos and garlic in a saucepan.  Bring to a boil (tomatoes provide the liquid), reduce heat and simmer 10-15 minutes.  Remove from heat and let cool slightly.

Place tomato mixture with the avocados, cilantro and salt in a food processor or blender and blend until smooth.  Pour into a bowl and stir in sour cream.  Keep refrigerated.