Tomatillos

I never heard of Tomatillos until moving to AZ. I see them in the Grocery stores and see references to them here on RF. Not sure what they are or how to best use them, how to prepare them or how to get the best out of them. Can Y'all enlighten me?

Here is basic info on tomatillos: http://whatscookingamerica.net/tomatillos.htm
 
And here are 50 recipes using tomatillos: http://allrecipes.com/recipes/fruits-and-vegetables/vegetables-n-z/tomatillos/main.aspx

Get somma this and see how you like it. See the tiny seeds? Tomatillo.

I use tomatillos whenever I make salsa.  They have a great salsa taste.

tomatillos are related to gooseberrys- they have a very acidic tang and when used in a salsa they are very good. They have that papery skin, which when removed, leaves a very sticky feel to the fruit. Wash it carefully and then go ahead with whichever recipe you have chosen.

FBM, the way I learned to prepare them , by ladies my wife worked with in the Valley, is to start with a shallow roasting pan, hopefully with rack.  Fill with water to right below the rack.Turn on oven to broil or bake,(I prefer broil),
and roast the tomatillos in the husks. Usually about 10-15 minutes works, moving them so the husks get charred but not burned.
Take them by the stem, and  and squish. I usually make a green sauce with them, green chile peppers of various types, garlic,
a bit of cumin, a squirt of honey and a dose of citrus juice of some type. Supposed to be lime, but with the fruit you have lying on the ground down there, experiment. Grapefruit juice was wonderful, I remember. 
Modify at will.

Whoops! forgot: Onions, Mexican Oregano and Cilantro go into the chile verde sauce.

I used to make This with Pork cooked in, but now tend to make it separately and then add in cooked meat of choice.

I grow tomatillos up here in NH, where, suprisingly, they grow like weeds.  No shortage of salsa verde here.

i gill them for a few min get a little char spots and grind to make salsa leave them a little chunky i also gill my pepprs and onions it makes a nice smokey salsa with cilantro and limons. this year i am growning purple tomatillos

I always use tomatillos when I make my own salsa. 

I either simmer or grill my tomatillos for 8-10 min before I make a salsa verde with them.  It seems to take the edge off some of the astringency or bitterness they can sometimes have.

I usually sear mine on the gas grill before making salsa, gives it a nice roasted flavor.

I'll roast washed and halved tomatillos, seeded and deveined jalapenos, onion, and garlic on a pan in the oven, let it all cool, then pulse it all in the food processor with some fresh lime juice, lots of fresh cilantro, and a little salt and pepper.