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