Tomatillos, also called Mexican green tomatoes, belong to the nightshade family. They resemble small green tomatoes except that the tomatillo has a papery husk. Look for firm fruit with dry, intact husks when making this guacamole dip.
Skinny Dippers: Baked Tortilla Chips, Crudités, Poached Shrimp
Adapted from "Skinny Dips" by Diane Morgan.
Prepare a medium-hot fire in a charcoal grill/barbecue, preheat a gas grill/barbecue on medium-high, or place a stove-top ridged grill pan over medium-high heat.
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 ½-inch dice. Set aside.
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.