You will need: 3 medium sized green tomatoes (coarsely chopped); 4 tomatillos (with husks); 1-2 jalapenos (stemmed and coarsely chopped); 3 small garlic cloves; 3 medium sized ripe avocados; 4 springs cilantro; 1 teaspoon salt; and 1-1/2 cups sour cream.  

Combine the tomatoes, tomatillos, jalapenos and garlic in a saucepan.  Bring to a boil, reduce heat and simmer for 15 minutes or until the tomatoes are soft.  Remove from the heat and allow to cool slightly.

Peel, pit and slice avocados, set aside.  Place tomato mixture, avocados, cilantro and salt in a food processor.  (May need to do this in batches depending on the size of your processor.)  Process until smooth.  Pour mixture into a large bowl.  Stir in sour cream, cover with plastic wrap and refrigerate.  Serve with chips.  Keep any leftovers refrigerated.    This recipe should make 4-5 cups.

Side note – handle the jalapenos carefully – they can really irritate skin and eyes.   And if you want to cut down on the heat a little – discard the seeds along with the stems.