Tomatillos still to this day is a truly wild plant. Attempts to hybridize them have failed. The plant is native to Mexico and was brought to the U.S. by Mexican Indian immigrants. It has a tart green apple taste and is the main ingredient in green salsas. It is also used in soups, stews, and guacamole.
It is a member of the Solanaceae (nightshade) family as is the tomato and will grow any place a tomato will. It is fairly drought tolerant. Being a wild plant, there is a great deal of variability in plant habit, fruit size, etc. It is an annual, a low growing, sprawling plant usually not more than 2 feet high.
The tomatillo has small, sticky, tomato-like fruits enclosed in papery husks. They are 1 to 3 inches in diameter and green or purplish in color. Culture is very similar to that for tomatoes or peppers. Plantings are generally direct seeded. The first harvest is ready in 70 - 80 days. They are not ripe until the fruit begins to break through the husk.