Yeah, tomatillo plants are crazy prolific.You’ll know they’re ready when the husk is tight or split. Alternatively, I’ve found one of the easiest ways to harvest them is just wait until they fall on the ground.
Processed my first batch of Anaheim peppers tonight for the eventual vat of chile verde. They were unexpectedly hot, like nearing jalapeno levels. Exact same thing happened last year, but they mellowed out later in the season. Dunno if that’s normal.