I clean mine completely before freezing.
Then freeze flat/single layer in a Ziplock for ease of use.
Once frozen you can just bag them all together to save space if needed.
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Yeah, they’re in a ziplock bag now. I’m not sure yet when I will use them. Probably Wednesday at the earliest. Do you think I should freeze them today, and then it sounds like I can just … break off however much I need for my chowdah (or other) future usage?
Sure. I don’t know if you need to freeze for use on Wednesday but you can (just in case).
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Have you (or anyone else, of course 
) made hot sauce or salsa with them?
I used to make Chile Verde and do the whole nine yards, roast Hatch chiles and the tomatillos, cube some pork shoulder. I haven’t done it a while. I have a large jar of Southwest Anaheims and will use that next time, and maybe canned tomatillos. You can taste the difference but as mentioned, stew is a home based meal that you toss in what you want, and it would be batch cooking as well. I add bits of carrot for color and a small amount of cubed potatoes.
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I usually use them to make an all purpose Green Sauce for Enchiladas or Chili Verde type preparations. They are not hot enough for me for Table Salsas or Hot Sauce.
I suppose you could pair them with some chilis that pack more of a punch, Serrano, Green Habanero or the like
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Thank you (et al) for your helpful input. Ima total hatch chile n00b in case that wasn’t obvious…
They do have a big range in heat levels depending on which cultivar and area they are grown it.
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They roasted very well under the broiler. The video I watched had you throw them into ice water immediately. Some peeled better than others, and boy, am I appreciative of having finger nails these days! So convenient! So practical! Who knew!!! 
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This is a good base recipe for a tomatillo and green chile based salsa. You can use it as a taco topping or as a base for a green chile stew. It scales well, too.
For my last green chile stew, I roasted the vegetables under the chicken and then blended it with the drippings and juices. This made a hearty base, as well.
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I make a very simple, flavorable chile verde. Pork butt, lots of tomatillos, very little jalapeno, cooked to death in the oven for 2-1/2 hours, spooned into warm corn torts and spritzed with a lime cheek. The recipe was adapted from the cookbook, ‘Firehouse Food: Cooking with San Francisco’s Firefighters’ 2003.
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Sounds delish! I’ve never made chile verde, but I guess I have to now 
I remove the tops. I blend bigtime, so seeds are up to you. I want full effect, so I leave them. At times, I’ve removed the seeds. Can’t really tell a big difference in the final product, but slightly more heat.
A little late. I removed the tops and the seeds. I think it’ll make for a more pleasant mouthfeel when I do use them.
TONIGHT — well, some of them! 
You’ll love 'em. I just can’t get over how tough those skins are.
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The Traditional New Mexico Green Chili Sauce and Stew do not contain Tomatillos. All the Green is Hatch Chilis!
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I’m not tradish. I think the brightness adds to the Hatch love. I also use a little onion. Just what I do.
No tomatillos in New Mexican chile verde sounds regional. Interestingly traditional Mexican chile verde uses tomatillos. Wonder if the Hatch people made the recipe change, to sell more peppers?
