2 avocados
2 jalapenos, seeded
2/3 cup extra virgin oil
2 med. garlic cloves
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
3 tomatillos, cook (green tomatoes)
1 1/2 cup water
salt and pepper to taste

Place pepper and tomatillos in covered pan with water. Simmer for 10 minutes. Place all other ingredients in blender, adding the cooked pepper and tomatillos. Add 1 1/2 cup water. Place dressing in tight container and refrigerate.