Tomatillo Abundance -- suggestions?

I harvested all the tomatillos over about 3/4" size, roasted and pureed them today.

But about the only thing I normally do with them is salsa, or salsa-like sauces on poultry or pork. I need some other suggestions. Obviously raw uses are out -- they're all in little pieces (and somebody needs to recalibrate my blender: "puree" was more like "frappe", and even "chop" was a little too fine).

The roasted puree is pale yellow-green, almost like honey+olive oil, but opaque, and relatively sweet. I'm thinking sorbet, maybe with some fresh jalapeno to help emphasize the origins.

Any other suggestions?

JoelF wrote:But about the only thing I normally do with them is salsa, or salsa-like sauces on poultry or pork. I need some other suggestions.

Would that include using them as a base for a mole?
Ever made tamales before?

This may fit into the "salsa-like sauces on poultry or pork," but using them as the base for a chile verde would be an option. With some modifications, I have had great success with this MeatHenge recipe discussed on LTH here.

Matt,

The chile verde looks terrific. I think I will make it today.

Jyoti

I highly reccommend this Bayless recipe for a pumpkinseed-tomatillo mole.

Note that pumpkin seeds (pepitas) can be had at most mexican markets,
and the romain that is added to the sauce can be substituted with other lettuces, peas, choy, etc., just make sure you strain the sauce through a mesh strainer after blending and again at the very end for a silky texture.

It's labor instensive but a little goes a long way and it can be frozen.
It is great on shrimp, scallops, white fish, and chicken.
http://www.ramekins.com/mole/moleverde1.html