"This combination of sour cream with tomatoes brings about a delightful, smooth, creamy creation.
Feel free to modify to your taste buds! Serve with or over tortilla chips. Sprinkle with your choice of shredded cheese for nachos!"
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!