Ingredients25 m servings 46
- Stir tomatoes, tomatillos, jalapeno pepper, and garlic together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the tomatoes and tomatillos soften, 10 to 15 minutes. Remove saucepan from heat and let tomato mixture cool slightly.
- Pour cooled tomato mixture into a blender pitcher; add avocado slices, cilantro, and salt. Blend the mixture until smooth; transfer to a bowl.
- Stir sour cream into the blended mixture until smooth.
Per Serving: 46 calories; 4.1 2.4 0.7 4 65 Full nutrition
ReviewsRead all reviews 4
My husband made this for me. We had a lot of green tomatoes from our garden to use but I just had surgery and wasn't up to canning. I found this recipe, which looked perfect for our needs. He ma...
Very tasty!!! The only changes I made was to add more garlic & jalapeños (I like spicy) and some onion. I will certainly make this again. Ate it as a dip with tortilla chips. Looking forward ...
Love Tomatillos and this recipe was a great way to use the ones I had on hand. Nice and creamy and good flavor! Will make again.