Preheat the broiler of your oven.
Warning: Always wear gloves when working with hot chile peppers (fresh, dried or roasted chiles). Never touch your eyes when working with chile pppers. Please do not learn this lesson the hard way!
Place chili peppers, tomatillos, tomatoes, onion, and garlic clove on a baking sheet in a single layer; broil 3 to 5 minutes on each side until blackened. Remove from oven. Learn how to roast and steam chile peppers.
Place the blackened hot chile peppers in a bowl, cover with plastic wrap or an airtight lid, and allow to steam for 10 minutes. After 10 minutes, remove chile peppers. Using a sharp knife, remove stems, skins and seeds (if desired).
Roughly chop tomatillos, chile peppers, and onion. Place in food processor or blender and add the garlic, cilantro, and lime juice. Pulse until smooth.
Mash the diced avocadoes and combine with the guacamole mixture. Season to taste with salt.
Pour guacamole mixture into a serving bowl and serve with your favorite chips!
* You can adjust the amount of chile peppers according to your taste.
** Remove the tomatillo husks before using (the husks are inedible), and rinse under running water before using as the tomatillo is covered by a sticky substance.
Tomatillo Avocado Guacamole Dip Recipe: https://whatscookingamerica.net/Appetizers/TomatilloAvocadoGuacamole.htm