Ninfa’s Green Sauce

Add the salsa verde and water to a heavy-bottomed saucepan along with the tomatillos, jalapenos, and garlic. Bring to a boil, then lower heat and simmer for 10 to 15 minutes, or until the tomatillos are tender. Remove the pan from the burner and let the mixture cool for about 15 minutes.

Transfer the contents of the pan into a food processor or blender with a metal blade. Add the avocados, cilantro and salt and blend until completely smooth. Use a rubber or silicone spatula to scrape the sauce from the food processor or blender into a mixing bowl and whisk in the sour cream or Greek yogurt until evenly coloured. Serve immediately or store in a jar or other container with a tightly fitting lid for up to a 4 days.

Adapted from Homesick Texan.