Thinking ahead - my two tomatillo plants have started fruiting, and it looks like I'll have sizable supplies of husky green fruit come late summer and early fall. I have a few recipes, including a nice avocado salsa, that uses tomatillos, but I'd like to branch out. Anybody have a good salsa or chile verde recipe using these, preferably (in the case of salsa) one that can be hot-water-bath canned? Thanks! Jonathan