5 medium green tomatoes or 5 large tomatillos, husks removed
1 medium onion, chopped
2 garlic cloves, minced
1/3 cup lime juice
2 tablespoons olive oil
4 teaspoons agave nectar
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
3 tablespoons fresh cilantro leaves
1 medium ripe avocado, peeled, pitted and quartered
Preheat broiler. Place peppers on a foil-lined baking sheet. Broil 3-4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place in a bowl; let stand, covered, 20 minutes.
Using tongs, place tomatoes, a few at a time, in a pot of boiling water for 5 minutes. Remove tomatoes; cool slightly. Peel and finely chop tomatoes; place in a large bowl.
Remove skin, stems and seeds from charred peppers. Finely chop peppers; add to tomatoes. Stir in onion and garlic.
Place all remaining ingredients except chips in a blender; cover and process until smooth. Add to tomato mixture, stirring to combine. Serve with chips.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.