No, they’re not super spicy, but every year I roast a ton of them for use the rest of the year. I also make some of this – a salsa of roasted tomatillo, white onion, peppers from my garden (cayenne right now), lime juice, olive oil, cilantro, and spices. Blend it, then freeze it. I typically use this in the crock pot with a pork shoulder to make easy taco, burrito, or nacho meat to have on hand.
by 59Bassman