Unripe tomatillos, storage and use?

This is the first time I've grown tomatillos and because of frost (southern
New Hampshire), I had to harvest them before they were fully developed -
only a handful of them have filled out their husks and are, presumably,
ripe (I've left the husks intact).

Can anyone give me some idea of how long I can store them in a cool
basement before they deteriorate?

Are any of them likely to ripen further in storage, as tomatoes do, even
though they're not in the same family?

I have a couple salsa recipes I'd like to try (after I've dealt with the
rest of the harvest!) - will using underripe tomatillos significantly alter
the flavor of the salsa? Offhand, I'd think it would probably be more sour,
but thought I'd ask for advice from someone more experienced before I try.

TIA,

LaVerne Kehr
Zone 4
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