I don't know if you grew tomatillos this year, but now they seem to be going nuts around here. These tomatillos milperos were from the bean fields. They've pretty much decided to stay, so year after year, we have great green salsa. The purple ones tend to be sweeter. If you find you have a surplus, you can always can them in a water bath. I add some lemon juice but I'm told there's enough acid in them that you can just do it in water. Am I nuts to be nervous? The other night, I made this glorious pasta dish that I think really sums up California cooking: It's penne rigate smothered in some warmed up tomatillo salsa with cubes of queso fresco. You could use fresh mozzarella (or even feta, but I wouldn't.) It looks dry in the photo but the sauce is somewhat clear against the pasta. The salsa was pretty hot so this wouldn't be for everyone but I liked the idea of pasta for dinner and the merging of Italy and Mexico, although in truth, I bet Italians and Mexicans would both be horrified!