Place the tomatillos, the onions and the garlic in a medium pan with water. Boil and cover and cook for 15 minutes. Let it cool. Place what’s on the pan in a food processor or a blender. Add the Picamás Chiltepe hot sauce, the salt, the lime juice, the avocado and the sour cream. Mash until soft. Add the cilantro. To add color, sprinkle with sliced tomato or pomegranate seeds.