Wash the Hatch chiles and dry well. Prep the rest of the ingredients as stated above.

If using a gas grill preheat one side to high heat, the other side to low heat. See notes for alternate roasting methods.

Roast the chiles on the grill, turning frequently until blistered. Roast the tomatillos cut side down on the hot side until the skin side starts to turn color, flip and place cut side up on the low heat side until finished.

Grill the onion and garlic on the low heat side. If you have a grilling pan use that for the garlic since its so small, and if the onion starts to fall apart a little its nice to the onion on it as well to not lose any to the flames below. This all takes about 15 minutes for everything to roast/grill.

Remove everything from the heat and place the chiles in a stainless bowl. Cover with plastic wrap or a towel until cool enough to touch. Run them under cool water in the sink to remove the stems, seeds and peels and put in a blender.

Add in the onion, tomatillos to the blender as well. Remove the peels from the garlic, I just squeeze it out into the blender, then add in the cilantro ( I trim off the very end of the stems but include most of the stems as well as the greens) lime juice, salt and pepper.

Blend until it’s a rough puree, scoop in the avocado. Blend again for another 30 seconds or so until you reach desired consistency. Taste and add more salt or lime juice if desired.

Pour into a bowl, garnish with some cilantro and serve with a ton of salty chips.