What do you do? 1.) Soak in cold water to soften husks and remove. 2.) Grill them or place under a broiler until blackened in spots and softening. 3.) Whir in a food processor until mostly liquid but still a little chunky. 4.) Freeze in premeasured containers. (FYI, 5 gallons made 5 quarts of pureed roasted tomatillo.) Stay tuned for fun recipes to use this delicious concoction! I am thinking Green Pork Chili!!!
UPDATE: We made wonderful green salsa the other night with this. I partially thawed one of these containers, slid the whole block out and just cut the top off with a knife. I put the other half back in the freezer. I threw it into the Cuisinart with the top cut off a bunch of cilantro, 1 slightly heaping teaspoon of chipotle chili puree, juice of a lime, and 3 very small jalapenos that I blackened over the gas flame on the stove. A little salt & pepper and YUMMM! This would be great on grilled chicken or pork or, my fave, tortilla chips!
