Since I had to pick the tomatillos off before they froze - https://www.furaffinity.net/view/38400702/

(Next time, I definitely need to plant these guys late April or May to get a better crop)

I made a relish out of them which came out pretty good!

Recipe is from - https://www.bettycrocker.com/recipe.....d-9147678c3857

Ingredients

1/2 lb tomatillos, husks removed, rinsed
1 small red onion, cut into 1/4-inch slices (used 1/2 vidalia, those reds come on way too strong for me)
1 jalapeño chile, halved, seeded (used 1 serrano, plus one big fat poblano)
2 cloves garlic, finely chopped
1/4 cup coarsely chopped fresh cilantro (if allergic or dont like, use 1/4 chopped parsley or mint...I used both parsley and cilantro on my end)
1 tablespoon fresh lime juice
1 teaspoon cider vinegar (used 2 capfuls)
1 teaspoon olive oil (1 tablespoon on my end)
1 teaspoon packed brown sugar (used 1 tablespoon, the tomatillos were tart and tiny)
1/2 teaspoon salt


1 Heat oven to 400°F. In 15x10-inch pan, place tomatillos, onion and jalapeño. Brush with canola oil.

2 Roast uncovered 25 to 30 minutes or until vegetables are lightly browned and softened.

3 In food processor or blender, place tomatillos, onion, jalapeño and remaining ingredients. Cover; process, using on-and-off pulses, until mixture is chunky.

4 Transfer relish to serving bowl or storage container. Serve at room temperature or chilled.

The vegetables can be grilled instead of roasted.
Try this tomatillo relish on other sausages in addition to hot dogs.

...Very good, goes well with other meats and meaty fishes (swordfish, tuna, etc) !