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Heat a small skillet over medium-high heat.
Add jalapeños and garlic and cook, shaking the skillet often, until tender and blackened on all sides, 4 to 5 minutes. Set aside to let cool.
Seed and stem jalapeños then transfer to blender along with garlic.
Add avocados, lime juice and salt and purée until somewhat smooth.
With blender still running, slowly drizzle in about ½ cup water.
Continue to purée until smooth and creamy. Transfer to a bowl and serve.