It's a banner year for tomatillos in my garden...4 giant plants that are loaded with fruit. I plan on putting up roasted tomatillo salsa, so in darkest mid-winter I can pop open a jar and stir in some diced avocado and fresh cilantro and lime juice and have a summer salsa verde. And I've made the excellent pork tenderloin braised in tomatillo sauce from Rick Bayless' "Mexico: One Plate at a Time". But that still leaves me with a whole boatload of tomatillos (the plants are producing at a rate of almost 2 lbs. a week!).
Any suggestions from the pack as to how else I might use them?