SALSA VERDE
1/2 lb green tomatoes, stems removed
3/4 cup cream cheese
1 cup avocado, peeled, seeded
1/2 lb tomatillos, husked, and cored
1-1/2 clove garlic, peeled
1 Tbsp olive oil
1 ea serrano pepper, stem removed, seeded
1 tsp salt
1 cup sour cream
1 ea poblano chili
4 Tbsp cilantro, chopped fine
On a heavy baking sheet, spread tomatoes and tomatillos. Set sheet 4-inches under broiler. Roast 5 minutes or until vegetables are softened and charred in spots (Tomatillos will turn dark green with dark spots); turn over with tongs. Roast another 5 minutes, until vegetables e completely softened and darkened. Remove to cool. Peel and discard charred parts of vegetables; set vegetables aside. Repeat process of broiling and peeling with serrano, poblano chilies and garlic. In a food processor with metal blade place cooked vegetables, peppers and garlic. Pulse until rough chopped. Add avocado, cream cheese, oil, sour cream and salt; pulse until mixture is finely chopped but not pasty. Add water for thinner consistency. Serve immediately or refrigerate until ready to serve. Stir in cilantro before serving. Yield: 6 cups