Recipes for tomatillos besides Verde?

You can roast them and make soup with other veg, they go well with squash, I use them in salsa, sauces, in guacamole of all things for texture, I once had a few laying around in a restaurant I worked in and I make a green tomato chow chow, this is popular in the Southern US, even slipped into a green tomato pie.

Be sure to use a ripe pineapple. Tomatillos are very tart—blanching softens their texture and their sour edge.

Ingredients

6 small tomatillos (about 8 ounces), husked

1/2 large pineapple , cut into 1/2-inch cubes (about 3 cups)

1 chipotle chile en adobo , minced (about 1 teaspoon)

1teaspoon lime juice

Table salt

Instructions

1. Bring 1 quart water to boil in small saucepan over high heat; boil tomatillos until skins start to pucker, about 5 minutes. With slotted spoon, remove tomatillos to bowl of ice water to stop cooking. When cool enough to handle, core tomatillos and cut into 1/2-inch cubes.

2. Toss tomatillos, pineapple, chipotle chile, lime juice, and salt to taste in medium bowl. Cover and refrigerate at least 30 minutes to blend flavors.

I like to roast them with other vegetables, or slice them and throw them on a sandwich.