1 Medium green pepper
1 Serrano pepper
5 Medium green tomatoes
1 Medium onion, chopped
2 Garlic cloves, minced
1/3 Cup lemon juice
2 Tablespoons olive oil
4 Teaspoons agave nectar
1 Teaspoon black pepper
1/2 Teaspoon salt
1 Medium ripe avocado, peeled Pitted and quartered
Tortilla chips

Preheat broiler. Place peppers on foil lined baking sheet. Broil 3 to 4 inches from heat until skin blisters, about 5 minutes. With tongs, rotate a quarter turn. Broil until all sides are blistered and blackened. 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 large bowl.

Remove skin, stem and seeds from charred peppers. Finely chop peppers. Add to tomatoes. Stir in onion and garlic.
Place remaining ingredients except chips in a blender. Cover and process until smooth. Add to tomato mixture. Stir to combine.

Serve with chips. Makes 6 cups.