Reply #7: fresh tomatillas are really easy to deal with.... [View All]

[mike_c]

My favorite method is to heat a cast iron skillet until it's REAL HOT, then peel the husks from the tomatillas and put them in the skillet in a single layer. Turn occasionally until they have charred spots on several sides. Turn the heat off, cover the skillet, and do something else for 15 minutes or so. Or longer-- it doesn't really matter. When you come back, the tomatillas will be cooked soft and ready for the blender.

Alternatively, just boil them in salted water for 15 or 20 minutes. But I really like the smokey flavor that charring in a hot iron skillet produces.