I love Tomatillos. First of all, they are beautiful, dangling like little garden lanterns. They have attempted to take over the Mavens’ Haven garden for two years now. Mischievous, they sprawl over adjacent rows and reseed in quirky places.
They are also abundant, so like the ubiquitous summer zucchini, they find their way into my friends’ kitchens. People invariably ask, “What do I do with them?”
Tomatillos are easy to use and provide excellent flavor for any cooked dish, meat or vegetarian. Most common is the Mexican salsa verde, and here are more.
First, remove/discard the papery husk. They can be sticky, so rinse. 
I usually quarter, toss with olive oil, and roast them along with roma tomatoes, their nightshade companion. Or you can simmer or grillbasket them to acquire a faster sauce. I add this to whatever I’m cooking for a couple of days before freezing the rest. I freeze gobs of sauce in ice cube trays to toss in winter stews and scrambles.
You can slice tomatillos into thin circles, toss with olive oil and a little salt and dry them. I was a dehydrating fool last summer, so Christmas/Solstice presents came easy. They make tangy chips for snacking or salads.
I also roast chicken in quartered tomatillos whenever possible. People will love your unusual pan-drippings and chicken soups. Yum.
Related articles
- Recipe: Roasted Tomatillo Salsa Verde (greatist.com)