The tomatillos are ready to harvest.  The outer husks are splitting and the ripe green fruits are shining through the rents in their coverings.  They look like large green cape gooseberries, the plants to which they are related.

 

I picked them, husked them, roasted them in olive oil with  home grown garlics and hot peppers and then I blended them with olives and lemon juice, sugar and salt and lots of caraway and dill to make salsa.  Bring out the corn chips!