This combination of sour cream with tomatoes brings about a delightful, smooth, creamy creation. Feel free to modify to your taste buds! Serve with or over tortilla chips. Sprinkle with your choice of shredded cheese for nachos!


Recipe Summary

15 mins
20 mins
35 mins
24 servings


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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!

Nutrition Facts

82 calories; protein 1.3g 3% DV; carbohydrates 4.3g 1% DV; fat 7.2g 11% DV; cholesterol 6.3mg 2% DV; sodium 108.8mg 4% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
Rating: 4 stars
This was really good. I just so happened to have the tomatillo's in the crisper that I didn't use for another dish and we had our first hard freeze early this year and had snagged all of the little green tomatoes off of my plants. The avocado's are optional but I had one and used it and I think you need to at least add one to get that creamy texture. This is good as a dip with chips and even better poured over a taco with jalapenos. Either way I will be making this again next summer when I have green tomatoes again. Read More