Tomatillos have edible peels but the skin often becomes tough when cooked. Blanching a tomatillo helps the peel slip off easily with less mess. You should also blanch the tomatillos if you plan to freeze them for long-term storage. The brief boiling when you blanch helps preserve the flavor and the color of frozen tomatillos. Once blanched, add tomatillos to salsas, green enchilada sauces, soups, salads or vegetable dishes.
Remove the papery husk and rinse the tomatillos under cool water to remove the sticky residue. Cut out the stem end with the point of a paring knife.
Fill a pot with 1 gallon of water. Use a pot large enough so it's no more than half full after you add the water. Bring the water to a full boil.
Fill a large bowl halfway with ice, then add cold water to cover the ice. Set the bowl near the stove.
Submerge up to 1 pound of tomatillos in the boiling water, then bring the water back to a full boil. Boil the tomatillos for 3 minutes.
Remove the tomatillos from the boiling water with a slotted spoon and submerge them in the ice water. Allow them to cool completely, which takes approximately 3 minutes. Pierce the skin of each tomatillo with the tip of your knife, then slip it off.