Makes about 3 cups
Tomatillos, also called Mexican green tomatoes, belong to the night-shade family. They resemble small green tomatoes except that the tomatillos have a papery husk. Look for firm fruit with dry, intact husk.
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
1/2 cup (30 g) chopped cilantro/fresh coriander leaves
1/4 cup (35 g) diced red onion
3 serrano chiles, seeds and ribs removed, minced
2 tbsp fresh lime juice
1/2 tsp kosher or sea salt
1. Prepare a medium-hot fire in a charcoal grill/barbecue, preheat 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. Place the tomatillos and tomatoes, cut-side down, directly over the fire. Cover the grill and cook, turning once, until dark brown grill marks appear and they are tender, about 3 minutes per side. Transfer to a cutting board and cut into 1/2 in dice. Set aside.
3. In a medium bowl, mash the avocados until chunky. Add the grilled tomatillos and tomatoes. Fold in the cilantro/fresh coriander, onion, serrano chiles, lime juice, and salt. Transfer to a serving bowl and serve immediately.
Dip do-ahead: This dip is best when made within 8 hours of serving, but it can be prepared up to 1 day in advance. Place a piece of plastic wrap/.cling film directly on the surface of the guacamole. Remove from the refrigerator 30 minutes before serving, but keep covered until ready to serve.