We're working on more tomatillo salsa. We harvested about 20 lbs of tomatillos from our garden, and have about that much more still not quite ripe on the plants. Hopefully we can get those in before the frosts come (the weather seems unpredictable this time of year, with cooler nights already). The garden still has tomatillos, zucchini, cherry tomatoes, hot peppers and eggplants for picking. We came up with a great tomatillo salsa recipe, an adaptation of what we happen to have in the garden that is ripe (hot peppers, onions, herbs like cilantro or parsley, garlic) as well as following two or three different books for advice on how much vinegar, salt, sugar and lemon juice/lime to add. I think this is my new favourite salsa!