3 mashed avocados
3 green tomatoes
3-6 tomatillos (use 6 if they're very sm.)
1 clove garlic, salt
4 sprigs cilantro or 1 tbsp. chopped
1-2 jalapenos, seeded
1 1/2 c. sour cream

Before blending everything in a blender, simmer tomatillos; rinse them, remove the husks, add water almost to cover and boil about 5 minutes, or until soft. Add green tomatoes. Pour a little of the cooking liquid into the blender to make mixture blend more easily. The salsa may be made a day ahead because the acid in the tomatillos keeps it from darkening. It will need to be stirred or processed briefly to restore the texture because it tends to congeal upon standing.