Tomatillos running wild

Picked a basketful today to make a salsa and didn't make a dent in the crop.  What's next?
Found a comment at Urbivore’s Dilemma, Week 18: Tomatillos, cilantro, hot peppers, oh my! and I found my solution:

Last year I froze six gallons of tomatillo salsa. It was all gone by April. Preparation is simple: Boil the tomatillos then drain. Whir them up in a food processor with garlic (lots) and peppers. Without the peppers the salsa will most definitely be quite mild. I like to add hot Thai and jalapenos that have gone red to have some additional color in the salsa. If you want it mild, just add mild peppers like Anaheims.