<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: loops</div><div class="ubbcode-body">or a tomatillo. </div></div>
YES!!!!! they tastes exactly like the same.
they sell those in the south american grocery stores.
that was what the old man said they were called. they're from south america. just found out through google that the generic term is "gooseberries".
NDG, glad you enjoyed the cornmeal porridge. did you make it yourself?
<span style="font-style: italic">run gawn google tomatillo</span>
The tomatillo (Physalis philadelphica) is a plant of the Solanaceae (nightshade) family, bearing small, spherical and green or green-purple fruit of the same name. Tomatillo plants are highly self-incompatible (two or more plants are needed for proper pollination, thus isolated tomatillo plants rarely set fruits). The tomatillo fruit is surrounded by a paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be any of a number of colors when ripe, including yellow, red, green, or even purple[1]. Tomatillos are the key ingredient in fresh and cooked Latin American green sauces. The freshness and greenness of the husk are quality criteria. Fruit should be firm and bright green, as the green colour and tart flavour are the main culinary contributions of the fruit.
The tomatillo is also known as the husk tomato, jamberry, husk cherry, mexican tomato, or ground cherry, although these names can also refer to other species in the Physalis genus. In Spanish it is called tomate de cáscara, tomate de fresadilla, tomate milpero, tomate verde ("green tomato", tomatillo (Mexico [this term means "little tomato" elsewhere]), miltomate (Mexico, Guatemala), or simply tomate (in which case the tomato is called jitomate). Even though tomatillos are sometimes called "green tomatoes", they should not be confused with green, unripe tomatoes. (Tomatoes are in the same family, but a different genus.) Other parts of the tomatillo plant also contain toxins, and should not be eaten.
Fresh ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator[citation needed]. They may also be frozen whole or sliced love wiki
they sell those in the south american grocery stores.
that was what the old man said they were called. they're from south america. just found out through google that the generic term is "gooseberries".
<span style="font-weight: bold">NDG, glad you enjoyed the cornmeal porridge. did you make it yourself</span>?
<span style="font-style: italic">run gawn google tomatillo</span> </div></div>
No, hubby did, and after 9 years of marriage, this is the first time that he made it. I guess he had a taste for it. He put the condensed sweet milk in it, very sweet!
The tomatillo (Physalis philadelphica) is a plant of the Solanaceae (nightshade) family, bearing small, spherical and green or green-purple fruit of the same name. Tomatillo plants are highly self-incompatible (two or more plants are needed for proper pollination, thus isolated tomatillo plants rarely set fruits). The tomatillo fruit is surrounded by a paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be any of a number of colors when ripe, including yellow, red, green, or even purple[1]. Tomatillos are the key ingredient in fresh and cooked Latin American green sauces. The freshness and greenness of the husk are quality criteria. Fruit should be firm and bright green, as the green colour and tart flavour are the main culinary contributions of the fruit.
The tomatillo is also known as the husk tomato, jamberry, husk cherry, mexican tomato, or ground cherry, although these names can also refer to other species in the Physalis genus. In Spanish it is called tomate de cáscara, tomate de fresadilla, tomate milpero, tomate verde ("green tomato", tomatillo (Mexico [this term means "little tomato" elsewhere]), miltomate (Mexico, Guatemala), or simply tomate (in which case the tomato is called jitomate). Even though tomatillos are sometimes called "green tomatoes", they should not be confused with green, unripe tomatoes. (Tomatoes are in the same family, but a different genus.) Other parts of the tomatillo plant also contain toxins, and should not be eaten.
Fresh ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator[citation needed]. They may also be frozen whole or sliced love wiki </div></div>
so, are these what's used in green salsa?
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers, stemmed, seeded and chopped
Salt to taste
Method
1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2 Place tomatillos, lime juice, onions, cilantro, Jalapeño peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Serve with chips or as a salsa accompaniment to Mexican dishes.</span>
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: SueSumba</div><div class="ubbcode-body">lets just say those berries should be eaten in small doses. right yah now mi teet dem neige from the sourness/sweet. </div></div>
so are you saying you would not use these berries as if they were tomatoes? (i.e. salads, etc.) I do love tomatoes but they make my mouth sore if I eat toomany
well, about a cup should be good to use as tomatoes in salad. but my prob is i'm eating a whole flat of them mixed with the grape tomatoes and aye. my father.
<div class="ubbcode-block"><div class="ubbcode-header">Originally Posted By: SueSumba</div><div class="ubbcode-body">well, about a cup should be good to use as tomatoes in salad. but my prob is i'm eating a whole flat of them mixed with the grape tomatoes and aye. my father. </div></div>
yuh old nuff fi knoh bettah
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, tomatillo (Mexico [this term means "little tomato" elsewhere]), miltomate (Mexico, Guatemala), or simply tomate (in which case the tomato is called jitomate). Even though tomatillos are sometimes called "green tomatoes", they should not be confused with green, unripe tomatoes. (Tomatoes are in the same family, but a different genus.) Other parts of the tomatillo plant also contain toxins, and should not be eaten.
using chops and dressing 
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