Sour cream and tomatoes together provide a delicious, supple, and creamy dish. nnFeel free to adjust to suit your preferences! Serve tortilla chips alongside or on top. For nachos, top with your preferred kind of shredded cheese!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 2 teaspoons olive oil, or as needed
- ½ cup chopped onion
- 1 jalapeno pepper, coarsely chopped
- 1 teaspoon minced garlic
- 3 green tomatoes, coarsely chopped
- 4 tomatillos, husked and chopped
- 3 avocados, chopped
- 1 tablespoon water, or as needed
- 1 ½ cups sour cream, at room temperature
- ¼ bunch fresh cilantro, chopped
- 1 teaspoon salt
Instructions
- 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.
- 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
| Calories | 82 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 2 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 109 mg |
| Sugars | 1 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
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.