2 serrano peppers, halved lengthwise
1 shallot, peeled and halved
4 garlic cloves, peeled
Vegetable oil, for drizzling
Kosher salt and freshly ground black pepper
1 teaspoon whole cumin seeds
4 ripe avocados, pitted and peeled
2 to 3 tablespoons fresh lime juice
1/2 teaspoon chipotle hot sauce
Tortilla chips, for serving
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