This weekend I made the first crop of ripe ones into fresh green salsa:
1 pound tomatillos
2 serrano peppers
1 small yellow onion
2 cloves of garlic (only thing not homegrown)
1/4 cup cilantro
Put the tomatillos in a pot and cover with water. bring it to a boil and cook for about 8 minutes until they are soft but not soggy.
Chop up the other ingredients, throw them in the pureed tomatillos, stir and eat!
There are a lot more tomatillos coming so I am going to try and make some more salsa to can in coming weeks, the recipe is a little different if you want to can it (gotta up the acid to avoid botulism!)
5 cups chopped tomatillos
1 1/2 cups seeded, chopped ancho chilies
1/2 cup seeded finely chopped serrano
3 cups chopped onions
1 cup lemon juice
6 cloves garlic, finely chopped
1 Tbsp salt
Toss everything into a saucepan and stir, bring it to a boil. Then simmer for 20 minutes, stirring occasionally. Ladle hot salsa into jars, leaving 1/2-inch headspace. Process in a canner for 15 minutes.