Green Tomato Salsa

Green Tomato Salsa 1 medium green pepper 1 serrano pepper 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 Tortilla chips 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.