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This dip only has mild heat, as the avocados and sour cream tone down the jalapeno. If you desire more heat, either add more jalapenos or throw in a serrano pepper.
Ingredients
6 tomatillos, halved
1 jalapeno, halved
5 garlic cloves
¼ onion
1 C water
1 T vegetable oil
2 large ripe avocados
1 large handful cilantro
1 C sour cream
1 t salt
Juice of 1 lime
Preparation
Put oil in a medium-sized skillet and heat until warm. Place tomatillos, onion, jalapeno, and garlic and roast for 8 - 10 minutes until all are ingredients are slightly charred. Off the heat and cover for 15 minutes to soften more.
Pour all the skillet contents into a blender along with the water, avocados, cilantro, sour cream, salt, and lime juice and blend until completely smooth. Best served chilled with tortilla chips.