I ended up getting about 3 lbs. of tomatillos from my 3 surviving plants. That's actually not much. Tomatillos are supposed to be very prolific. I blame the deer and chickens for damaging the plants so they didn't yield as well.
Tomatillos keep well in their husks in the vegetable drawer in the fridge. I was able to stash them in there until I had enough saved up for a batch of roasted tomatillo sauce. I got the recipe off the internet, but soon found out this isn't really something that needs a recipe. Everything can be done to taste.
I didn't put much lime juice in so I can slather it over enchiladas, but more lime would probably be better if you wanted it as a dip. When I tasted it, it also turned out hotter than I intended. I made the mistake of not de-seeding the peppers, and peppers you grow yourself tend to get hotter when the weather is hotter and the plants are under stress. But otherwise it was really tasty.