Super Bowl Guacamole

Just had an idea for a side dish to take to a party:

two Serrano chilies
three jalapenos
three tomatillos
1/2 cup chopped fresh tomato
1/2 cup finely chopped red onion
one handful fresh cilantro chopped fine
10 ripe avocados
one lime
two garlic cloves, minced
sea salt and pepper to taste

Preheat oven to 400 degrees. Cut peppers and tomatillos in half lengthwise. Drizzle with olive oil. Roast until skin browns, [tomatillos will cook down and mushy-that's ok].
Wrap peppers in foil to steam until the skins can be peeled off--skin them and chop fine. Add the juice to the bowl.
IN the bowl, add the avocados sans the seed and scored with a knife into bite size pieces such that you can mesh, smash with a spoon until smooth. Add the onion, garlic, tomato cilantro, salt and pepper to taste. Add half a lime's worth of juice and mix to prevent browning. Let it rest in the cold while we deal with the roasted peppers.

FOR the peppers: remove the skin, chop fine and add to the avocado mix. Blend well, and chill for at least an hour (the first half of the game).

After chilling, I added a garnish of a dollop of sour cream to the middle and a few shakes of red pepper flakes around the edges for color. It's up to you but red on green looks cool to me.

Not too hot, but has some background heat. This amount was perfect for about 15 people.

Enjoy!