Tomatillos are not at all hot. They're kind of like a sour tomato; they're not a pepper.
You'll want to cook before eating. Remove husks and boil for about 15 minutes. Puree with other ingredients -- peppers, onions, cilantro, etc. to make a salsa.
Here's a pork recipe I've made. http://www.epicurious.com/recipes/rec...
Or search on epicurious for tomatillos -- lots of recipes!
I made an excellent Roasted Tomatillo Salsa by first peeling, then washing and drying a kilo of tomatillos. Place in a roasting pan with just a little vegetable oil. Add a peeled and quartered white onion, 4-6 fresh chiles Poblanos, and 3-4 cloves of garlic.
Place in a 400o F oven, until the onions start to brown a bit and the tomatillos start to collapse.
Peel, seed and stem the chiles. Toss the whole thing, in batches as necessary, in a food processor outfitted with a steel "S" blade. Process by pulsing, to desired consistency.
Remove to a bowl, salt to taste, juice of one or two limes. Cilantro, washed, patted dry, stemmed, and finely chopped, to taste.
Place in a glass jar and keep refrigerated, or divide into freezer containers. Keeps well in freezer, 3-4 days in refrigerator.
1)Blister the skin over a gas burner, throw into the blender or food processor with white onion, scallion, cilantro, lime juice, a few blanched almonds, green chiles and puree.
2)Cut up some stale corn tortillas and fry them in oil until crisp.
3)Roast or poach some chicken parts and then shred the meat.
4)Mix tomatillo puree, tortillas, and chicken in a bowl, serve topped with poached eggs.
This tomatillo sauce is also good to cook shrimp in. If cooking with it you can add a little beer(something along the lines of tecate or another light mexican beer) if the sauce is too thick.
No they are not hot, but buy them at a mexican market if you can. peel them wash them and then cook them down in a little in a chicken broth with onions, garlic and cilantro, serrano, chiles mexican oregano and salt and pepper. Use the knorrs bouillion, I know, I know but this is what a mexican cook told me to use and it always comes out great. There is a mexican version of the instant boullion in the mexican food section of most markets. I use this sauce for green tamales (chicken)they come out light and dumpling like, and on pork as a stew too. You can also make a wonderful tart salsa with them then just use as you would a tomato (always cook them first) then add what you like. You can add crema (it's like sour cream but looser) and avacado to make a yummy sauce too.