For the record, ground cherries and tomatillos are two different species.
Tomatillo = Physalas ixocarpa
Ground cherry = P. peruviana
Ground cherries are usually sweeter than tomatillos. For an authentic Mexican salsa (or chile verde) you need the tomatillos, AND you need to pick them before they totally ripen...the authentic flavor uses the tart ones, not the ripe sweeter ones.
If you grow for market, you need to determine your market. The gringos want the ripe (sweeter) ones, whereas the Mexicans will NOT buy them if they are ripe (sweet).
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