---------- Recipe via Meal-Master (tm) v8.02
  Categories: Condiments, Sauces, Dips, Mexican, Tex-mex
       Yield: 8 servings
       3    Med. green tomatoes;
            Coarsely chopped
       4    Tomatillos (small Mexican
            Green tomatoes); coarsely
       2    Jalapeno peppers (or more);
            Stems removed and coarsely
       3    Small cloves garlic
       3    Medium ripe avacados
       4    Sprigs cilantro; *
       1 ts Salt or to taste
   1 1/2 c  Imitation sour cream
   * Also called Chinese Parsley or Fresh Coriander.
   Place green tomatoes, tomatillos, jalapeno peppers and
   garlic in a saucepan, bring to a boil, lower heat,
   simmer 15 minutes or until tomatoes are soft. Remove
   from heat, cool slightly. Peel, seed and slice
   avocados, set aside. In food processor, place part of
   the green tomato mixture with part of the avocados,
   cilantro and salt, cover. Process until smooth, turn
   into large bowl. Repeat with remaining green tomato
   mixture and avocado. Add to mixture in bowl, stir in
   sour cream, cover with plastic wrap. Chill. Makes 5-6
   cups. Note: Real sour cream can be used instead of