Avocado And Tomatillo Dip - cooking recipe

Ingredients

3/4 lb fresh tomatillo
4 cloves garlic
3 california avocados
1/2 cup chopped fresh cilantro leaves
1 1/2 tablespoons fresh lime juice, or to taste
1/4 cup finely chopped red onion
salt
freshly ground black pepper

Preparation

Remove husks and rinse tomatillos under warm water to remove stickiness.
Heat a well-seasoned cast-iron skillet or griddle over medium-high heat until hot and lightly brown tomatillos and garlic, careful not to burn.
Cool to room temperature.
In a food processor puree tomatillos and garlic until smooth.
Halve and pit avocados and scoop into tomatillo mixture.
Pulse until coarsely chopped.
Stir in cilantro, lime juice, onion, salt and pepper.
Serve with tortilla chips.