Mexican strain Tomatillo

This is the seed to have if you want to do Salsa Verde. Green tomatoes don't work well as they tend to make a muddy colored salsa. These are the husk tomatoes that are used. They are always green or yellow-green. (there is a purple variety too)  Pick when the husk is paper brown and the fruit is breaking out of the husk. When the fruit is more yellow, it has a plum - like flavor, when more green, it has a lemony flavor. Mexicans prefer the more green for salsa verde as they are firmer and have a bit of an acid bite. The "over-ripe" yellow fruit is good for eating out of hand or in a compote or jam as it is sweeter. Also makes a good sauce for over fish because of the lemon flavor. Similar to ground cherries but much larger. Semi wild. I have 4 varieties of tomatillos. This one is the earliest, but the smallest of my varieties.