1. Preheat oven to 400 degrees F. Line a small baking sheet with aluminum foil. Arrange the tomatillos, chile and scallions on the sheet. Drizzle oil over vegetables and turn until evenly coated.
2. Bake vegetables, turning occasionally, until browned. Scallions will take about 10 minutes; tomatillos and poblano about 30 minutes. When browned, transfer the scallions, tomatillos and juices to a food processor.
3. Place the poblano in a plastic bag to steam for 10 minutes to loosen the skin. Peel poblano and discard its veins and seeds. Taste poblano for spiciness and add as much as desired to processor. Peel and seed the avocado and add the avocado to the processor with the water.
4. Process until mixture is puréed. (Stop occasionally to scrape down the sides of the container.) Add cilantro and process until only fine flecks remain. Season with salt, to taste. Add more poblano, if desired, and purée. Strain ketchup through a fine sieve to eliminate seeds.
5. Place in a covered container and refrigerate for several hours to allow flavors to meld. Remove from refrigerator at least 30 minutes before serving.

Serving Suggestions:
Try with our Gavocadoburger with Roasted California Avocado-Tomatillo Ketchup. You can also make the Roasted California Avocado-Tomatillo Ketchup as listed above, substituting the tomatillos with 2 medium (8 to 10-oz. total), yellow or orange bell peppers.

Beverage Pairings:
Try with a glass of Zinfandel wine.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Make-Ahead: Vegetables can be roasted several days in advance. If time allows, the ketchup is best prepared several hours ahead to allow its flavors to meld. Ketchup will keep for several days in the refrigerator.