Step 1

Place the tomatoes, tomatillos, onions, jalapeños and garlic in a medium saucepan over medium-high heat.

Step 2

Bring to a boil, then reduce heat to low and simmer for 20 minutes. If the contents start to burn, add a small amount of water, just enough to cover the bottom of the pan. Otherwise, the tomatoes will provide the liquid.

Step 3

Remove from heat and let it cool, about 5 minutes.

Step 4

Pour the mixture into a food processor or blender and add the avocado, cilantro and lemon juice. Blend until smooth.

Step 5

Pour into a bowl or serving dish and stir in the salt and sour cream to taste.

Step 6

This is best served cold, but can be enjoyed at room temperature too.

Step 7

Refrigerate for up to 4 days or freeze for 3-6 months.