I've read that this can work, but having no experience with fresh tomatillos, and being all but buried by our tomato patch gone into overdrive, does anyone have experience subbing green toms in recipes that call for tomatillos?
We're up to our a$$ in tomatoes. I know...tough prob, lol. But I've put up more than enough RIPE toms in every form to last us at least until next tom season, given away all that friends want or will take (they're starting to hide when we call...)
I just HATE the idea of wasting all that goodness still on the vines, so would love any ideas for using/preserving green toms.