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Physalis philadelphica. From a strain that grows wild in Mexican farm fields on big sprawling plants. The 3/4" husked fruits blush purple near or after harvestime. Smaller but stronger in flavor that store-bought tomatillos, the fruit stores well and is great for salsa. Organically grown.
I started the seeds indoors and under lights and 7 days later - all were up. I am excited about these purplish tomatillos as I usually make salsa verde with green tomatillos and want to see the difference. Besides having recently relocated to New Mexico, I wanted to have plants used to this location.
