Green Dip

This is a wonderful alternative to regular guacamole as it doesn't turn gray the way guacamole does.

4 fresh tomatillos, chopped
3 medium green tomatoes, chopped
3 garlic cloves, minced
1 to 2 fresh jalapenos, minced
3 Haas avocados, halved, seeded and peeled
1 1/2 cups sour cream
1 tablespoon minced cilantro
1/4 teaspoon salt, or more, to taste

Peel paper husks from tomatillos; rinse to remove sticky covering from outside. In a medium saucepan, simmer the tomatillos and tomatoes with the garlic and jalapenos for 15 minutes, or until their liquid has evaporated.

While the tomatillo mixture simmers, place the avocados in a blender. Spoon the thickened tomatillo mixture into the blender. Add the sour cream, cilantro, and salt; blend for up to 5 minutes to create a smooth pur e. Taste, and add more salt if needed.

Serve the dip immediately with tostada chips, or refrigerate it for later use. This can be kept overnight in the refrigerator.