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?