I am growing yellow tomatillos to use in Mexican dishes like chile verde stew, guacamole, quesadillas, salsas, and sauces.  I harvest the Tomatillo Verde fruits when they are still green to capture that tart, lemony taste.
  
Tomatillos also come in purple varieties which are sweeter and best harvested when they are fully mature and used for preserves.  Both types of fruit are grown enveloped in a papery husk.  The fruit will fill out the husk which will split and fold back when when the fruit is ripe.

Tomatillos like the same conditions as tomatoes; rich soil, lots of moisture, and full sun.  Plant at least two plants for pollination.  Sow seeds early, indoors, the same way you would sow tomatoes. Harden off and plant seedlings deeply in the garden after all danger of frost has past.   Plant about two feet apart in rows about four to five feet apart.  

Trellising is optional, but tomatillos like to sprawl and can take up more room if you opt not to. Trellising also helps keep them off the ground allowing for more air circulation.

Tomatillo plants are indeterminate; they keep producing fruit until the first frost. 

They are very easy to grow and are rarely bothered by pests or diseases.  Although, flea beetles have been known to chew the leaves and cutworms can also make an appearance.

Fruits will generally mature in 60-100 days depending on the variety.

Some varieties to consider:

• Toma Verde (60-75 days)
  
• Dr. Wyche's Yellow (90-100 days)
  
• Grande Rio Verde  (80 days)
  
• Purple Tomatillo (70 days)
  
• Purple de Milpa (70-90 days)
  
• Purple Coban (90 days)
  

By Miss Lady Bug