half baking sheet or 6-quart heavy bottom pot with lid
2 to 3pounds/kilos tomatilloshusks removed
BOILED - Boil the tomatillos in a large, heavy bottom pot until tender, about 5 to 8 minutes. Drain well, and transfer to the blender jar. Allow to cool about 5 minutes. Blend well, until all the chunks are gone. Pour into storage containers and allow to cool, then cover and freeze.
ROASTED - Preheat the oven to 400° F/200° C. Arrange the tomatillos on a half baking sheet. Roast until the top skins are dark brown, about 20 minutes. Remove and allow to cool about 5 minutes. Transfer the tomatillos and juices to the blender jar. Blend well, until all the chunks are gone. Pour into storage containers and allow to cool, then cover and freeze.
You can find this recipe at https://andreasrecipes.com.