Tomatillo Guacamole

• 4 tomatillos, papery husks removed, halved lengthwise
• 2 large plum tomatoes, cored, halved lengthwise, and seeded
• 2 tsp canola oil
• 2 large hass avocados, halved, pitted, and peeled
• 1/4 cup (30 g) chopped cilantro/fresh coriander leaves
• 1/4 cup (35 g) diced red onion
• 3 serrano chiles, seeds and ribs removed, minced (see Notes)
• 2 tbsp fresh lime juice
• 1/2 tsp kosher or sea salt
• Baked tortilla chips, crudites, poached shrimp

1. Prepare a medium-hot fire in a charcoal grill/barbecue, pre-heat a gas grill/barbecue on medium-high, or place a stovetop ridged grill pan over medium-high heat.
2. Brush the tomatillos and tomatoes with the oil.
3. Place the tomatillos and tomatoes, cut-side down, directly over the fire.
4. Cover the grill and cook, turning once, until dark brown grill marks appear and they are tender, about 3 minutes per side.
5. Transfer to a cutting board and cut into 1/2-in (12-mm dice).
6. Set aside.
7. In a medium bowl, mash the avocados until chunky.
8. Add the grilled tomatillos and tomatoes.
9. Fold in the cilantro/fresh coriander, onion, serrano chiles, lime juice, and salt.
10. Transfer to a serving bowl and serve immediately.

tomatoes, canola oil, hass avocados, coriander leaves, red onion, serrano chiles, lime juice, kosher, tortilla chips

Taken from www.cookstr.com/recipes/tomatillo-guacamole (may not work)