Ingredients
- 3 ripe avocados, peeled and pits removed
- 3 vibrant green tomatoes
- 4 plump tomatillos, freed from their husks
- 3 cloves of garlic, without their skins
- 2 jalapeno peppers, halved and deseeded
- 5 stems of fresh cilantro
- A generous 1 ½ cups of tangy sour cream
- A pinch of salt to your liking
Step 1
Begin by combining juicy tomatoes, tangy tomatillos, pungent garlic, and spicy jalapenos in a saucepan. Pour enough water to cover them all and bring to a boil. Let it simmer for 15 minutes until the veggies are soft. Take it off the heat, drain the water, and let it cool for a bit.
Step 2
Next, scoop out creamy avocados and toss them into a blender along with the cooked veggies, rich sour cream, and fresh cilantro. Blend until you achieve a smooth consistency. Season with salt according to your taste. Cover the mixture and chill it in the refrigerator until you're ready to serve.
Extra Tips & Suggestions
- 1. Organize your ingredients like a symphony - lay out your fresh herbs, garlic, and spices in a harmonious arrangement before blending them together.
- 2. Store your leftover green sauce in small airtight containers, like little treasure chests, to keep it fresh for longer.
