I made Alton Brown's Silky Salsa Verde recipe -
https://www.foodnetwork.com/recipes/alton-brown/silky-salsa-verde-7415725 - a couple weeks back and we LOVED it. Delicious on grilled fish, chicken, pork belly, veggies - I used a roasted Poblano because I had one instead of the pepper he called for; otherwise made it pretty much as written. I have a bunch more tomatillos now and am gonna make it again and can it. I know it will change things a bit with the cooking but I think it's still gonna be great.
Also have a FarmSteady recipe going for fermented tomatillos/peppers/onions/cilantro - once it's fermented you blend it up with some vinegar, gonna use our home-brewed apple cider vinegar. Hope that one is tasty too.