10 corn tortillas, sliced into triangles
8 ounces of tomatillos (about 6), husked and rinsed
1/4 small red onion, finely diced
1 garlic clove, minced
2 jalapeño peppers, seeded and finely diced
Juice from 1/2 lime
2 Haas avocados, pitted and halved
1. First we're going to fry the chips. Add about 1 to 2 inches of vegetable oil to a cast iron skillet (or any deep- set pan or pot of your choice). When the oil is hot (or reads 350 degrees F on a thermometer), gently add the tortillas, being sure not to overcrowd the skillet. Fry them for about 1-2 minutes, flipping them at the 1 minute mark. Drain the chips on paper towels and sprinkle with salt. Repeat the fry process until you've gone through all of the tortillas.
2. Preheat your broiler. Place the tomatillos on a baking sheet or in a shallow baking pan, and transfer them under the broiler until the tops are charred, 7 to 10 minutes. Flip the tomatillos over with tongs and broil until charred on the opposite side, about 2-3 minutes more. Remove and allow them to cool slightly. Transfer them to a cutting board, and removing the stem membrane, chop the tomatoes finely. The tomatatillos will be more like a mush--that's okay! Set aside.
3. In a medium bowl, combine the onion, garlic, peppers, lime juice and avocado. Mash the avocado using a fork and incorporate the other ingredients in the bowl. Fold in the mashed tomatillo. This is a good time to salt to taste. I ended up adding a little more than a 1 1/2 teaspoon of salt. Serve immediately or wrap the bowl with plastic wrap and refrigerate until chilled, about 1 hour.