Do you add the tomatillos to the skillet whole? Some of the tomatillos I have are somewhat large, so I was wondering if they should be sliced firs...

This recipe is fantastic - I made some last summer and just finished the frozen leftovers. Miss it already!

Anyway. I had the same dilemma and ended up finding that Rick Bayless has a really similar recipe & method. But he halves his tomatillos and puts them cut side down. You can read his version here : http://www.kalamazoogourmet.com/rbme154.php

I did some of each version and the results were great either way. I ended up favoring the whole method, just pulling the smaller ones off the pan earlier as needed. You can't really mess this recipe up.

I think it's fine to cut them in half if they're large. What you want to achieve with this salsa is a blistering of the skin, so if you do cut them put them in skin-side-down. Enjoy!

Thank you for your answers! It worked out well :)

Definitely leave them whole. You're going for charred skin; if you cut them they'll release liquid as they cook, which cools down the pan and inhibits charring.

I haven't actually made the recipe, but reading through it, I would say that you should leave them whole for the oil roasting, even if they're somewhat large. Good luck!