Tomatillos are so cute and so delightfully tangy. I picked up a bunch today and I can't wait for them to work their magic. I'm always thrilled, whipping them into salsas. I'd like to try grilling them first until blackened with a serrano I think, and then into the blender with cilantro, onion, the usual suspects.
Anybody have great tips or a go-to tomatillo salsa recipe they love? Or other cool creative ways to prepare them?