3 medium-size green tomatoes coarsely chopped
4 tomatillos (Mexican green tomatoes in a papery husk)
1 to 2 jalapenos stemmed and coarsely chopped
3 small garlic cloves
3 medium-size ripe avocados
4 sprigs cilantro
1 teaspoon salt
1½ cups sour cream

Combine chopped tomatoes tomatillos jalapenos and garlic in a saucepan.
Bring to a boil reduce heat and simmer 15 minutes or until tomatoes are soft.
Remove from heat and let cool slightly.
Peel pit and slice avocados; set aside.
Place tomato mixture with part of the avocados cilantro and salt in food processor
(probably will have to do in batches) and process until smooth.
Turn into a large bowl.
Stir in sour cream cover with plastic wrap and refrigerate.