1 pound tomatillos, husked, rinsed and quartered
1 ripe avocado, pitted and peeled
2 ounces Cabot Pepper Jack, grated (about ½ cup)
½ cup loosely packed fresh cilantro leaves, chopped
⅓ cup Cabot Sour Cream
5 garlic cloves, minced
3 tablespoons fresh lime juice
½ teaspoon salt
Get the ingredients you need at a convenient nearby location.
PULSE tomatillos in a food processor until almost smooth; set aside.
MASH avocado thoroughly with fork in a medium-sized bowl.
ADD remaining ingredients and reserved tomatillo puree; mix together well.
COVER and refrigerate if not serving immediately.
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