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Ingredients35 m servings 82 cals
Original recipe yields 24 servings
- Heat oil in a large saucepan over medium heat; cook and stir onion, jalapeno pepper, and garlic until onion is softened, 5 to 10 minutes. Add tomatoes, tomatillos, avocado, and water to onion mixture; bring to a boil. Reduce heat and simmer until tomatoes are softened and liquid has evaporated, about 15 minutes. Remove saucepan from heat and cool slightly.
- Blend tomato mixture, sour cream, cilantro, and salt together in a food processor or blender, working in batches if necessary, until sauce is smooth.
- Cook's Note:
- You can opt to roast the jalapeno before combining with the other ingredients to give it a extra flavor. To roast the pepper: Put it in the toaster oven at 375 degrees F (191 degrees C) for about 5 minutes or until the pepper 'sweats'. Keep a close watch; you don't want it to burn!
Per Serving: 82 calories; 7.2 g fat; 4.3 g carbohydrates; 1.3 g protein; 6 mg cholesterol; 109 mg sodium. Full nutrition