Grilled Tri-Tip with Creamy Avocado Salsa

Remove tri-tip from the refrigerator and place it on a sheet pan. Set aside.
In a small bowl mix together smoked paprika, cumin, onion powder, garlic powder, chipotle pepper, 1 teaspoon salt, and ½ teaspoon black pepper.
Evenly coat and rub the seasoning mixture on the entire tri-tip, both sides and on the edges. You may not need all of the dry rub.
Heat the grill to medium-high if using a gas grill. Place the meat on the grill, searing one side for 10 minutes with the lid open.
Turn tri-tip over and sear for another 10 minutes. Turn the heat down to medium and close the lid.
Allow the meat to cook for about 10-15 minutes, check the temperature until the thickest part of the meat reaches 135°F for medium-rare to medium doneness. The meat will continue to cook after being removed from the heat, so stop cooking at a temperature a few degrees lower than the desired doneness.
Remove the tri-tip from the grill and allow to rest on a cutting board for at least 10 minutes before slicing. Meanwhile, make the avocado salsa sauce.
To a blender or small food processor add ¾ cup HERDEZ® Salsa Verde, garlic, lime juice, cilantro leaves, avocado, and chopped jalapeno. Blend until a smooth puree forms, about 15 to 30 seconds on medium speed. You can add more lime juice or salsa verde if you want a thinner sauce.
Slice tri-tip into thin ¼-inch thick slices. Serve with creamy avocado salsa.