The main ingredient of this verde sauce.

Austin Chronicle food editor, Virginia Wood, may be a trained pastry chef, but she knows her way around savory ingredients, too.

As we celebrate salsas and hot sauces in these waning days of summer, Virginia obliged us with a recipe that commingles some of the quintessential flavors of the season in one bowl: her Avocado Verde Sauce.

Ingredients
3 medium green tomatoes, chopped
4 tomatillos, husked, washed, and chopped
3 small cloves garlic, minced
1 -2 poblano peppers, roasted, peeled, seeded, and chopped
3 sprigs cilantro, chopped
3 medium Haas avocados, peeled, seeded, and chopped
1 cup sour cream
Salt and fresh lime juice to taste

Directions

Place chopped tomatoes, tomatillos, garlic, and peppers in the food processor and chop to a fine dice.

Pour tomato mixture into a medium, non-reactive saucepan and bring to a boil. Reduce heat and simmer 12-15 minutes.

While the tomatoes are cooking, peel, seed, and chop the avocados.

Allow the tomato mixture to cool about 5 minutes and then return to the food processor. Add the avocados and blend for until smooth. Add the sour cream and blend again.

Season with salt to taste; depending on the tartness of the tomatillos, the sauce may need a little fresh lime juice to brighten the flavor.