Creamy Avocado and Green Chile Sauce

(makes about 2 cups)

 1 ripe but semi firm avocado, quartered, pitted, and skin left on for grilling
 1 small onion, quartered and outer peel removed
 2 tomatillos, husk removed and halved
 4 garlic cloves, peeled
 1 jalapeno, stemmed, seeded, and quartered
 1 poblano or anaheim chile (fresh and which ever you can find), stemmed, seeded, and quartered
  olive oil
 1/4 C (about a handful) cilantro leaves
 1/4 C white wine vinegar or water
 1/4 C fresh lime juice (or more per your taste)
  salt and pepper

** extra need: skewers (if wooden, soak in water for at least 30 minutes before grilling with)

Thread the avocado, onion, tomatillos, garlic, and jalapeno onto skewers (keep the pepper separate - makes it easier). Brush all of the vegetables with some olive oil and season with salt and pepper. Place on grill over high heat, making sure to turn often while charring the vegetables.

Remove vegetables from grill (about 20 minutes) and allow to cool slightly on a sheet pan before blending.

Remove vegetables from skewers and peel skin from the avocado. Add all ingredients to a food processor with the cilantro, white wine vinegar, and lime juice. Puree until desired consistency (can leave chunky, but I prefer a smoother sauce). Season with salt and add more lime juice and/or water/white wine vinegar as desired.