how about roasting them as a savory side dish.? What about making a sweet jam with them? How about preserving them in sweet syrup? Pickling? Cooked into a thick and tart green pizza sauce?
A family favorite around here is braised with cubed pork shoulder, garlic, onions, jalapenos, and cilantro (a genius--to me, anyway--recipe from Everyday Mexican by Rick Bayless).
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Or try raw tomatillos diced very finely (1/4" or less) or shredded mixed into guacamole.
Pati Jinich's website has some interesting-looking recipes with tomatillos, including a salad with watermelon and a jam with lime.
http://www.simplyrecipes.com/recipes/chile_verde/