Not all guacamoles have to be thick and chunky. This tart-tasting blended version is a mix of avocado, tomatillos, epazote (or you can use cilantro), chiles, garlic, onion, and lime juice. Try it as a topping for nachos, burritos, or tacos in addition to the standard tortilla chips.

What to buy: Look for an avocado that gives slightly when pressed but is not completely soft. We used a Hass avocado.

This recipe was featured as part of our guacamole recipe gallery.

  • Yield: About 2 cups
  • Difficulty: Easy
  • Total: 15 mins

Ingredients (8)

  • 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 jalapeño 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. Turn off the blender.
  2. Scoop the avocado flesh into the blender and blend until smooth. Taste and season with additional lime juice and salt as needed. Serve immediately or place a sheet of plastic wrap directly on the surface of the guacamole and refrigerate for up to 2 hours. (The plastic wrap will keep the surface of the guacamole from turning brown.)