Tomatillo just like tomato, pepper, eggplant and potato belongs to the nightshade family. It is best to grow it from a seedling, which we plant into the ground when the danger of spring frosts passes. For several years, the same plant has been sown in my garden, so I don’t have to prepare seedlings. Tomato physalis requires a sunny position and fertile soil that holds moisture well, so you should use mulch made of cut grass, straw or hay. I fertilize the soil in the vegetable garden in early spring with compost mixed with a bit of composted chicken fertilizer You can find a movie about how to prepare soil for vegetables on my channel. Physalis is also recommended for growing in containers on balconies and terraces. It requires similar conditions to cherry tomatoes. Responds well to deeper planting. It releases roots directly from the stem. Sometimes, when it grows heavily, it requires staking. You do not need to trim it. It is not susceptible to fungal diseases and pest attack. In my garden does not cause any problems in cultivation. This is a very grateful plant. Tomato physalis requires cross-pollination, so be sure to plant a minimum of 2 copies side by side. The fruit resemble small tomatoes encased in a leathery bellows. Ripe fruits fall from the bush. Fortunately, thanks to the casing they do not tend to perish quickly and can lie on the ground for a while. They can be harvested either in the not fully mature stage, then they are green and acidic, or when completely ripe, i.e. when the fruit turn yellowish. It all depends on our taste preferences. In addition to the green variety, there is also a purple fruit variety. Tomatillo can be eaten raw, although in this form they are eaten rather rarely. The taste of tomatillo is specific. It’s hard to compare to something. It is aromatic, slightly acid and sweet at the same time. The more ripe the fruit becomes, the more sweetness there is in it. Tomatillo is widely used in Mexican cuisine. It is perfect for frying, cooking and grilling. It can be used to prepare soups, sauces and even preserves. This is the basic ingredient in salsa verde, or green salsa. Fruits, even very ripe ones, are hard. They do not lose their firmness like a tomato. Inside them there is a large amount of tiny seeds. They do not need to be removed. They are edible. After removing the cover, the fruit peel is sticky and slippery. It is due to the natural wax covering them, which can be easily washed off with water, preferably warm. I didn’t like tomatillo at first. I needed some time to get to know it. I didn’t know what to do with it, either. I only like ripe fruit raw. In my opinion, they have a slightly rhubarb and paprika aftertaste. Tomatillo in its mature and immature form is very tasty when processed into all kinds of sweet and sour sauces. I make chutney in jars for the winter. It is a very tasty addition to fish, meat or grilled cheese dishes. I also serve spicy sauce with curry, lentils and chickpeas. I peel fruit from casings that are not edible. I rinse it thoroughly in warm water. I cut it into small pieces They can be slices, crescents or cubes. At your discretion. I will throw all the ingredients into the pot right away. It’s worth choosing one that is roomy and wide to easily and quickly evaporate excess of water. I will use 500 g tomatillo for chutney. I will need 500 g of zucchini. Vegetable should be young. Have a delicate skin and not very well separated seeds. I also cut the zucchini into small pieces. I chop 3 large onions. I will add 125 g of raisins, which I have previously rinsed with boiling water. I add 500 g of sugar. This is an essential ingredient if you want to make preserves for the winter. If you plan to use the sauce immediately, you can add definitely less sugar. I pour 500 ml of 6% wine vinegar. I add 4 cloves of garlic, a teaspoon of mustard, a cinnamon stick and a teaspoon of salt, chili, ginger and turmeric. Everything is gently mixed and cooked until the mass takes on the consistency of light, pouring jam. Pour the hot chutney into clean, sterilised jars. If you liked the video, please leave a thumbs up. I also invite you to subscribe to my channel.