Sound like it may be a "Fish" pepper?

Here is a link that might be useful: scroll down for Fish pepper image

A picture would help

"Lanterns" and then a "green" center grows in it? Doesn't sound like a pepper at all to me.

It sounds to me like you have a tomatillo or some other kind of Physallis (groundcherries). They have a papery husk and a berry or tomato-like fruit grows inside of it. Some species are used green to ripe to make sauces, salsas, etc., these are called tomatillos. Other species are allowed to ripen, and will be either yellow, orange, or red fruited, these are known by various names such as groundcherries, poha berries, South African or Cape gooseberries, pineapple tomatillos, Cossack pineapple. These fruits can be used to make jams, preserves, pies, or eaten fresh in fruit salads.

Here is a link that might be useful: Google Search Results for the genus Physallis

I checked the pictures of fish petters and mine dont look like that. Right now they are just like papery lanterns with nothing growing in them. I will try to get a picture but am not sure how to post it. This plant came up by itself and at first I thought it was an eggplant.

That's what I was thinking when I asked for a picture. I've grown several but none of them were 'piquant'

John, what DON'T you have pictures of? LOL!!!

Crap John,

I'm with noinwi. Just when you amaze me yet again with your knowledge/experience/photography you blow me away with something I never expected!

Thank you Sir,

Bill

Thanks folks. At one point I got interested in the solanaceae ( a couple of pepper buddies were also growing them)and the physallis were part of that. The husk cherries and tomatillos were actual used.

http://www.pbase.com/chiles400/solanaceae

Wow, thats what they are,Tomatillo. The neighbor's look like the green one in the middle top row. Mine look like the one on the top on the right. Thank you so much. Now I will check out the link and find out more about them. I never know what the birds will plant in my garden, so I let it grow. This is a good surprise.

I have a great recipe for tomatillo salsa if you are interested.

John, I think I've read that Cisineros is the largest variety of tomatillo, and I've been looking locally for seeds with no luck. Do you have any seeds to share? I agree with you -- tomatillos make a great green salsa. Another salsa I make uses tomatillos and pineapple. It's great with grilled salmon.
Tom

hey john.....how 'bout posting that salsa recipe. i'm sure many would appreciate.

my wife and i always make and then freeze what we use for enchilada sauce, but i'm always interested in other recipes. i have to admit that last years e. sauce turned out a bit sweeter than i prefer, and so i am ready for a slight change in what we make this year........if they ever form fruit. here in the northwest washington it looks as if we are not having any indian summer....wet and cool almost every day since september began.

Tom

Sorry I don't have seeds-I wasn't that impressed with the size. Tomato Growers Supply used to carry them.

Tomatillo Salsa

1 lb. tomatillos husked
2 or 3 green jalapeno or Serrano, seeded
1/4 cup finely diced red onion
1/2 cup finely diced red or yellow bell pepper
1 tsp. lime juice
salt
sugar ( to balance the acidity if needed)
1 Tablespoon chopped cilantro

Coarsely chop about half of the tomatillos and puree in a food processor or blender along with the jalapeno ( don't add any liquid) and put in a bowl. Chop the remaining tomatillos and had them to the puree along with the rest of the ingredients except sugar and cilantro. Let set for an hour to blend flavors. Add cilantro and sugar if needed.Enjoy.

The tomatillo salsa recipe looks good. Thank you. I hope to get enough tomatillos to try it.

i've got an excellent tomatillo/chipotle salsa recipe if you're interested......very good with fish or shrinp taco's

hi the Spanish women said it was "piquant" which could mean hot

they sound like the hot "Aji Dolce" not to be confused with the "AJITO" which is sweet, i have many Spanish friends and am a little familiar with there cuisine and have eaten much Spanish cooking both peppers are used to make "SOFRITO" its yummy!! i have a friend who Grows both hot and sweet species

now this is just a guess, but yes a pic would be greatly appreciated

hope this help

thanks your friend AJIJOE

thanks john for the recipe,
i'd try to make it, but all we've had in september is cool and rainy weather....no indian summer, and it feels like my largest tomatillo is about dime size, rather than fifty cent piece size like they should....not what i call ripe. i'll pull them all when mold sets in, but until then, they can act and look like nice tomatillos....little consolation---thanks anyway thought---bob