We start by roasting the chillies. I am using anaheim and jalapenos.

Place the chillies directly on the fire.

Just turn them, keep it going until they are charred all over. Pretty much the same if you are using your broiler. Check them often.

Place the well charred chillies in a bag or covered container. I'm just using the plastic bag I put them in at the store, twist the opening close, let them sit for 20 minutes to steam.

This is what they look like after 20 minutes. Soft, deflated.

Take them out, using your fingers, just rub the charred skin off. If some bits stay on, that's ok. Leave more on if you like the black bits in the final product like some store brand "fire roasted" dips have in them.

I usually just force my thumb through the side, rip the stem and ribs and seeds out (throw that away) keeping the cleaned, roasted flesh.

Here are all of mine done. You can see some black bits that didn't come off. It adds character to the final product, no, really.

Now the real fun starts. Clean your garlic cloves.

Add the garlic to your food processor, run it for about 8 seconds.

Clean your cilantro. No grit, sand or dirt please.

I just tear the bunch in half, place in the processor, run it about 10 seconds. Scrap the sides down.

Next put the roasted chillies in the processor, run for about 8 seconds. Scrap the sides down.

Slice your avocados in half. Remove the seed. Squeeze the flesh out into the processor bowl. Run it about 8 seconds. If you have some of those brown spots in your avocado, it's ok for this.

Now add the salt

Add the cumin

Add the sour cream. Run it about 5 seconds.