Some days ago I harvested my first tomatillo. The papery husks split and the fruit skin which was exposed to sun turned dark violet. I supposed they were ripe and I picked up eight of them. I roasted paprika in the oven for salad today so I roasted the tomatillos as well.
I chopped well one paprika, roasted tomatillos, one garlic clove and some celery leaves. Normally, I need cilantro, that is coriander, but I haven't got any. I added a pinch of salt and two spoons of lime juice. The slightly sour taste is very good, and I served as a side dish to roasted meat and potatoes.