Instructions: The easiest way to skin the chiles is to broil them close to the heating element, turning with tongs, until theyre charred all over - then sticking them in a plastic bag for a couple minutes. When theyre skinned, cut off the tops and scrape away all the seeds. Then chop finely.

Puree the chiles, avocados, and tomatillos in a blender, adding the water as needed to make into a smooth paste. Then add the remaining water, lime juice, salt, and pepper. Refrigerate for at least 2 hours.

When ready to serve, ladle into bowls and sprinkle with the reserved avocado chunks.

Serve cold to 6 people as a first course.

Comments: Nothing subtle about this one, but what an appetite stimulant! Sharp, clean, smooth - its a real slap in the face of your dinner guests to prepare their palates for the coming meal.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.