Heat a grill pan over high heat for two minutes. Lightly coat each cut side of the tomatillos and avocado with a little bit of olive oil. Place each tomatillo half and avocado half cut-side down on the hot grill pan. Grill for seven to nine minutes until dark grill marks are made.

Remove the tomatillos and avocado from the grill pan, squeeze juice from the lime over the charred avocado and tomatillos, and place off to the side to cool before cutting.

Once cooled, you have two serving options. Dice the avocado and tomatillos, drizzle with a bit more fresh lime juice, season with salt, pepper, cilantro, and then serve as a salsa cruda. Or, you can add the diced avocado and tomatillos, lime juice, salt, pepper, and cilantro to a food processor and puree until smooth. Serve with chips. Store the salsa in an airtight container in the refrigerator for three days.