Tomatillos

Two ideas for tomatillos. Firstly, have a look at this Roasted Tomatillo Salsa Verde I posted last year or check out the Tomatillo Guacamole below!

TOMATILLO GUACAMOLE
MAKESABOUT 3 CUPS
ACTIVE TIME:15 MIN START TO FINISH:15 MIN
ADAPTED FROM ROBERTO SANTIBAÑEZ, ROSA MEXICANO, NEW YORK CITY
SEPTEMBER 2007
Epazote and tomatillo bring a bright zing to this guacamole, which cuts beautifully through the deep flavors of the beef in the mixiote de carne.
1 1/2 teaspoons minced fresh serrano chiles, including seeds, or to taste
1 1/2 tablespoons chopped fresh epazote leaves or 1 teaspoon dried
1 large garlic clove, minced
1 tablespoon fresh lime juice, or to taste
3 (8-oz) firm-ripe avocados
6 oz small fresh tomatillos (about 6), husked, rinsed, and finely chopped
1/3 cup minced white onion
Stir together chiles, epazote, garlic, lime juice, and 1 teaspoon salt in a bowl, mashing slightly with a fork. Halve and pit avocados, then scoop flesh into chile mixture. Stir in tomatillos and onion, mashing avocado coarsely with fork.