1 jalapeno or other green chile
3 avocados
1 small clove garlic
1/2 cup loosely packed cilantro leaves
1 Tbsp. lime juice
Salt
Freshly ground black pepper

Roast chile by either toasting it directly over the flame on a gas stove or under a broiler, turning frequently. Let sit 5 or 10 minutes, pull off the charred skin, remove stem end and seeds, and mince. Meanwhile, pit avocados, scoop out flesh, and mash in a medium bowl. Mince garlic and finely chop cilantro. Add to avocado with lime juice and minced chile. Stir to combine. Add salt and pepper to taste. Serve immediately or store with plastic wrapped pressed directly to its surface to prevent browning Serve chilled.