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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