- 1 pound tomatillos, husked
- 4 avocados, halved and pitted
- 1 (8 ounce) container sour cream
- 1 jalapeno pepper
- 2 tablespoons lime juice
- 4 cloves garlic
- 3 sprigs fresh cilantro
- 1 tablespoon red fajita seasoning
- 1 teaspoon Mediterranean sea salt
- Place tomatillos into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
- Transfer tomatillos to a blender. Add avocados, sour cream, jalapeno pepper, lime juice, garlic, cilantro, fajita seasoning, and sea salt; blend until smooth.
- Refrigerate blended sauce until flavors meld, at least 4 hours.