Tomatillo terror

We had some cilantro that's been setting in the fridge for almost too long. I decided to make fresh tomatillo salsa. The girlies and I took a trip to the farmers market and picked up the remaining ingredients, along with some carrots and tomatoes.

Having never made tomatillo salsa before, or even purchased tomatillos, I opted for the fresh version.

I'm not exactly sure what a ripe tomatillo looks like. When I was quartering them, quite a few were very dense and not all that green. Some were a little softer and a lot greener.

The end product isn't as fantastic as I'd hoped. It's fairly bitter. I put all 3 de-seeded jalapenos in it, so the the heat is ok. (I'll probably put a whole one in later though.) I pulled out a little batch and put some sugar in it and it's not as bad. I always thought putting sugar in anything to get rid of the bitter broke some sort of cooking rule, but hey, if it works...

Lets try the roasted version next time. That would probably have helped this batch. I've heard roasting enhances the sugars or something like that.

Has anyone else made tomatillo salsa before? Got any tips for me?