Witches Brew Salsa (with Tortilla Chips)

• 2 poblano peppers
• 1 jalapeno chile
• 1 Hass avocado, peeled and pitted
• 1/4 cup olive oil
• 1/2 cup chopped red onion
  
• 1/4 cup cilantro leaves
• 1 garlic clove
  
• Juice of 1 lime
  
• 1/2 teaspoons coarse salt
• 3-4 tablespoons water
• tortilla chips
  

1. Using tongs, hold the Poblano chile over a direct flame (gas stoves work best) and char the skin of the chile until black and puffy. This can also be done under the broiler setting in your oven. Quickly wrap the chile in a damp paper towel and place in a small bowl. Cover immediately with a damp paper towel. Let the peppers steam until they are cool enough to handle, about 15 minutes. With paper towel, rub pepper to peel off the blackened skin, and discard. Cut peppers in half, removing the stem, ribs and seeds.

2. Place the peppers in a blender along with avocado, olive oil, chopped onion, cilantro leaves, garlic, lime juice, salt, and 3-4 tablespoons water. Blend until smooth. Transfer to a serving dish and refrigerate at least 3 hours to allow flavors to blend.