I’ve never thought of them as slimy, but maybe that’s the point of roasting them.
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I’ve always liked them added to salsa. Like one tomatillo per 2-3 tomatoes. After you peel off the husk wash them well, there’s a weird sticky texture to the skin. They’re very tart so go easy on any lime juice in the salsa.
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A favorite use is raw tomatillo salsa on bluefish. I could swear that I used a Chris Schlesinger recipe from the NYT but I can’t locate it. This seems close. NYT
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Yes still in the husks. They are in good shape about golf ball sized though.
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Wound up making green salsa which we used on shrimp tacos for dinner.
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They are bright and beautiful. I just blend them with one jalapeno and two sweet peppers, shot of like, 2 cloves garlic; hell, I’d even throw an onion in there. Blend the whole jazz and (asmnetioned0 chilaquiles/enchilada sauce. For chicken tacos, I’ll take that sauce, and add it to my shredded chicken and pan fry it (sans oil) prior to constructing the chicken tacos. Remove husk before adding to blender. 
