The tomatillo, Physalis ixocarpa is the berry of a Solanum plant native to Mexico and is the main ingredient of green sauce typical of Mexican cuisine. Although it belongs to the same family as red tomatoes must not be confused. The tomatillo is green, yellow or purple even ripening. The red tomato when green is not fit for consumption because it contains solanine in high concentration.
To grow tomatillos need a sunny disposition and well-drained soil . The soil does not need to be rich, this plant is not as demanding as the red tomato. If the soil is heavy clay and cultivate better in raised bed or in planters. Begin growing indoors about 6 or 6 weeks before they kill frost. As the danger of these forward we can slowly acclimate the plants outside. The plant it in some depth and reaches a considerable height, 90-120 cm. Plant spacing should be the same as the height to be reached.We will seek some support for plants, guardians or similar.
It is a very prolific plant so we can cut some outbreaks during or after flowering to control production. A slight organic subscriber will be sufficient for their nutritional needs. We will bring enough water , once or twice a week depending on the heat, but never trying puddle field. When the cover starts to be opened berry or fruit begins to yellow is the time of harvest. This should occur being 75 and 100 days after transplantation. The fruits endure up to 3 weeks in the refrigerator.
The chopped tomatillo with onions, cilantro, garlic, chiles, salt and pepper is the main ingredient of Mexican green sauce that accompanies many dishes of the cuisine of this country.