Tomatillos have been showing up at local market stands the past few weeks. They're not unripe tomatoes, but rather cousins of tomatoes with a papery outer skin. They make a wonderful salsa, but it takes some patience because you have to peel the papery outer skin off of each tomatillo.
Once you've peeled them, you preheat your oven to about 4oo. You'll also want to use some mild chiles (anaheims or poblanos) and some hot ones, if you like it hot. Rub the tomatillos and the chiles with enough olive oil to coat them, then roast them for 45 minutes to an hour, until their droopy but not crunchy.
When they're cool enough to handle, take the stems off the chiles, and puree the roasted tomatoes and roasted chiles along with some cilantro, red wine vinegar, and salt.
It's great stuff, but I only make it once a year, because of the painstaking labor of peeling the skins off the tomatillos. Most of the year I use canned tomatillos for the salsa at my booth and at my store. It's very tasty, but once you taste the real thing, it's hard to go back.
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