Guacamole Taquero (Tomatillo Guacamole) Recipe

• 8 ounces tomatillos (about 4 medium), papery husks removed, rinsed, and quartered
• 6 large fresh epazote leaves or 2 tablespoons coarsely chopped fresh cilantro
• 2 medium jalapeno peppers or serrano chiles, stemmed and coarsely chopped
• 2 medium garlic cloves, peeled and smashed
• 1/4 medium white onion, coarsely chopped
• 1 tablespoon freshly squeezed lime juice, plus more as needed
• 1 teaspoon kosher salt, plus more as needed
• 1 medium, ripe avocado, halved and pitted

1. Place all of the ingredients except the avocado in a blender and blend until very smooth, about 1 minute.
2. Turn off the blender.
3. Scoop the avocado flesh into the blender and blend until smooth.
4. Taste and season with additional lime juice and salt as needed.
5. Serve immediately or place a sheet of plastic wrap directly on the surface of the guacamole and refrigerate for up to 2 hours.
6. (The plastic wrap will keep the surface of the guacamole from turning brown.)

epazote, jalapeno peppers, garlic, white onion, freshly squeezed lime juice, kosher salt, avocado

Taken from www.chowhound.com/recipes/guacamole-taquero-tomatillo-guacamole-30460 (may not work)