Ninfa’s Green Sauce

medium green or yellow tomatoes (coarsely chopped (Or 2 cups green tomato salsa verde or commercially available salsa verde with about 1/2 cup of water.))

to matillos (peeled of the paper husk, rinsed and coarsely chopped)

to 2 jalapenos (stemmed and chopped (if using the salsa verde, also remove the jalapeno seeds.))

garlic (peeled and coarsely chopped)

ripe avocados (halved, pitted, and scooped from the shells with a spoon)

stems worth of cilantro

salt

sour cream (or Greek yogurt, which is my preference.)