Yep, we got tomatillos from the farm. I made the salsa recipe that came with them, adjusted by what I had. For example: no hot peppers because we didn't have them, and I don't want to burn my kid's mouth. It's sweet and tasty. But I'd prefer more heat.
Roasted Tomatillo Salsa
1 lb tomatillos
1 anaheim chili
1 sweet pepper
1 small onion
3 cloves garlic
oil for pan
juice of one lime
Remove the husks from the tomatillos. Peel the onion, cut in half, and cut each half into quarters.
Place all veggies on a parchment lined rimmed baking sheet. Toss with oil. Roast at 350F for about an hour. Let the veggies cool.
Squeeze the garlic out of the skins. Remove the stems and seeds from the peppers. Place all veggies in the food processor and pulse until desired consistency. Add S&P and juice of the lime. And cilantro, if you've got it, but I didn't.