I am living in the UK and have limited access to fresh Tomatillos. I am not sure the best way to preserve them through the year.
I make a lot of different salsa but primarily a Salsa verde and Chile Pasilla Tomatillo salsa (a Diana Kennedy recipe which basically involves 5 or so tomatillos boiled and blended along with a handful of Pasilla and some other ingredients.)
Would it be best to just boil the tomatillos and freeze them as is (If such works?)) or make the complete salsas and then freeze them?
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