Step 1

Roasting the tomatillos takes the longest so it's best to start with that. De-husk the tomatillos and give them a good rinse. I usually de-stem them as well knowing that any juices leftover in the roasting pan will go in the blender as well. Place them on a baking sheet and roast for 20 minutes in the oven at 400F.

Step 2

For the Guac, start by finely dicing 1/4 onion. Smoosh the diced onion with the back of a fork and add it to a mixing bowl along with: the flesh of 5 avocados, the juice of 2 limes, a heaping teaspoon of salt. Mush and combine well. You are welcome to add some finely diced cilantro or jalapeno, but lately I keep it simple. Take a final taste for seasoning, adding more pinches of salt or lime if you think it needs it. Note: 1/4 teaspoon of salt per avocado is a good starting point to keep in mind if you're using additional avocados.

Step 3

Once the tomatillos are roasted you can start building the Salsas. For the Salsa Verde add the following ingredients to a blender: 8-10 roasted tomatillos, 1/2 onion, 2 peeled garlic cloves, 15-20 sprigs cilantro, and 1-2 jalapenos. Combine well and taste for heat. For a milder version, start with only a single jalapeno (or half) and taste test from there, adding more slivers of jalapeno if you want to increase the heat.

Step 4

For the Tomatillo Chipotle Salsa add the following ingredients to a blender: 4-5 roasted tomatillos, 2 peeled garlic cloves, and 1-2 chipotles in adobo. Combine well and taste for heat. For a milder version start with just a single chipotle (or half), adding more from there and taste testing along the way. Note: I usually slice open and scrape out the seeds of the chipotles as they seem to harden over time, but you can consider this optional.

Step 5

Place the Guacamole, Salsa Verde, and Tomatillo Chipotle Salsa in the middle of the table and surround it with tortilla chips. Enjoy!!