This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Makes about 3 1/2 cups

　　3/4 pound fresh tomatillos

　　4 large garlic cloves

　　3 California avocados

　　1/2 cup chopped fresh cilantro sprigs

　　1 1/2 tablespoons fresh lime juice, or to taste

　　4 tablespoons finely chopped red onion

　　

Step 1

Remove husks and rinse tomatillos under warm water to remove stickiness. Heat a well-seasoned cast-iron skillet or griddle over moderately high heat until hot but not smoking and lightly brown tomatillos and garlic in spots all over (do not let burn). Transfer tomatillos and garlic to a plate and cool them to room temperature.

　　

Step 2

In a food processor purée tomatillos and garlic until smooth. Halve and pit avocados and scoop into tomatillo mixture. Pulse until coarsely chopped. Stir in cilantro, lime juice, 3 tablespoons onion, and salt and pepper to taste. Garnish dip with remaining tablespoon chopped onion and serve with tortilla chips.