Tomorrow, cross your fingers: I want to make and jar tomatillo sauce. Last year, Pete and I made tart and refreshing tomatillo sauce as the basis for bloody mary mix, but we never made drinks with it. Instead, we tossed pasta in it, broiled fish with it and generally ran out of tomatillo sauce before we ran out of ingredients with which to combine it. Also: the last jar was better than the first, so we decided the sauce improved after about four months in the jar. Since we have no sauce on the shelf now, and if I jar tomorrow, by February, we will have outrageous green sauce, and I really, really want that. Really, really.