Tomatillo are a bit like herpes in my garden. They seed themselves with abandon and I have volunteers everywhere. There is one peeking up out from between the 4+ft tall squash plants.

They work well to make into a jam, can be frozen whole, canned, made into salsa verde, I have made spaghetti sauce half tomato half tomatillo, hell I bet it would make a nifty ice cream or sorbet.

Interesting that they do better in the north than the south. Maybe it is the variety?