Categories: Condiments, Sauces, Dips, Mexican, Tex-mex 
      Yield: 8 servings 
  
      3    Med. green tomatoes; 
           Coarsely chopped 
      4    Tomatillos (small Mexican 
           Green tomatoes); coarsely 
           Chopped 
      2    Jalapeno peppers (or more); 
           Stems removed and coarsely 
           Chopped 
      3    Small cloves garlic 
      3    Medium ripe avacados 
      4    Sprigs cilantro; * 
      1 ts Salt or to taste 
  1 1/2 c  Imitation sour cream 
  
  * Also called Chinese Parsley or Fresh Coriander. Place green 
  tomatoes, tomatillos, jalapeno peppers and garlic in a saucepan, 
  bring to a boil, lower heat, simmer 15 minutes or until tomatoes are 
  soft. Remove from heat, cool slightly. Peel, seed and slice avocados, 
  set aside. In food processor, place part of the green tomato mixture 
  with part of the avocados, cilantro and salt, cover. Process until 
  smooth, turn into large bowl. Repeat with remaining green tomato 
  mixture and avocado. Add to mixture in bowl, stir in sour cream, 
  cover with plastic wrap. Chill. Makes 5-6 cups. Note: Real sour cream 
  can be used instead of imitation.