This year I had a number of tomatillo “volunteers” that set up shop in my pumpkin patch, so I was doing some research about them since there is no way they will be “ripe” before the frost sets in. I was searching to see if I could do anything with the unripe ones.
Much to my surprise, although my first tomatillo recipe called for ripe tomatillos and I researched what was ripe, apparently slightly green tomatillos are preferred in Mexican cuisine. And they think the ripe ones are too sweet! So apparently they are not like tomatoes in that they have to be “ripe” to use and apparently have a similar flavor once they start to get a little big.