Guacamole Taquero: Taco-Shop Guacamole

Ingredients

• 6 large epazote leaves fresh ()
• 2 small garlic clove peeled coarsely chopped
• 1 small haas avocados pitted ripe halved
• 2  jalapeno fresh coarsely chopped to taste
• 1 tablespoon juice of lime freshly squeezed to taste
• 0.5 teaspoon kosher salt fine
• 0.5 pound tomatillos husked rinsed coarsely chopped (5 or 6)
• 0.3 cup onion white coarsely chopped

Equipment

• blender
• plastic wrap
• wooden spoon

Directions

1. Put the tomatillos into the blender jar first, then add the epazote, garlic, onion, chiles, lime juice, and salt. Blend until very smooth, at least a minute (be patient; see note below). Scoop the avocado flesh with a spoon into the blender jar and blend until smooth.
2. Add a little water, if necessary, to achieve a pourable texture. Season to taste with additional chile, lime juice, and salt, and blend once more.
3. This salsa tastes best the day it's made, but the acidity from the tomatillos will keep it from discoloring as quickly as most guacamoles. It'll still be delicious the next day if you store it in the refrigerator with a piece of plastic wrap pressed against the surface.
4. Let it come to room temperature before you serve it.
5. Note: Blending Stubborn Tomatillos
6. It takes a minute or so for the blades of the blender jar to catch raw chopped tomatillos. Once they do, all the ingredients will be pulled toward them. Be patient, and do not add any water. If the tomatillos don't liquidize after a minute or so, stop the blender, prod them with a wooden spoon, and try to blend again.
7. Reprinted with permission from Truly Mexican by Roberto Santibañez with JJ Goode, (C) © 2011 John Wiley & Sons, Inc.