The tomatillo is a plant of the nightshade family, related to the cape gooseberry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico, and are a staple of that country’s cuisine.
Makes about 1 cup
1 garlic clove, peeled
1 small serrano or jalapeño pepper, seeds and stem removed
6 ounces tomatillos (about 4 large), husked, rinsed, and quartered
¼ cup loosely packed papalo leaves
¾ teaspoon kosher salt
1 ripe, small avocado
Freshly squeezed lime juice (optional)
Combine the garlic, pepper, tomatillos, papalo, and salt in the bowl of a food processor fitted with a metal blade. Blend until finely chopped. Slice the avocado in half, remove the pit, and peel off the skin. Cut the avocado into large pieces, add them to the bowl of the food processor, and blend until smooth. If you like, you can thin the guacamole with some freshly squeezed lime juice.
Store the guacamole, covered with a piece of plastic pressed directly against the surface, in the refrigerator.