Cooking and Baking

how do you preserve tomatillos for later use?

I've got tons of tomatillos. I've never really used them, but am determined to make salsa verde and try other recipes too. (There was a thread a year ago that had a lot of great recipes, but feel free to add more here. )

But I've got so many that I want to keep some for later and I'm hoping I can freeze them. If you've done that, how do you prepare them: do you just throw in the freezer, or do you blanch or roast them first? And if you just throw in the freezer, how do you cook them for salsa later?


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