Purple Tomatillo

Purple Tomatillo

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SKU16973

Market price: $3.99
Our price: $2.99
Quantity 132 item(s) available
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Physalis ixocarpa
  Purple Tomatillo (70 days)

  1/2 gram package

You may be familar with green tomatillos, this is the purple version.  Very hard to find these days. 

Yes, this is where SALSA VERDE comes from!  If you have always wanted to make it yourself this is your chance!  Imagine having fresh Salsa Verde at your next BBQ right from your own garden.

Green salsas are almost always more mild than red salsas. The main difference between regular salsa and salsa verde is that tomatillos are used instead of red tomatoes. Due to the tomatillos, salsa verde has a tangy, zesty flavor with the underlying tastes of hearty roasted green chiles and onions.

Tomatillos bear prolifically and are known for being tolerant of extreme conditions from dry farming to even cool nights.  Tomatillos grow encased in a papery shell very similar looking to a Chinese Lantern (flower).  The papery shell turns from green to brown and splits when they are ready.  At this point they may feel sticky but are ready in the green stage for salsa.  If you leave them they will turn to a yellow. 

This variety of tomatillo can bear 2-4 oz. fruits.  Tomatillos normally produce about a 1 pound of fruit per plant.  So plant accordingly.  Just imagine the surprise when you give a jar of Salsa Verde to your friends for Christmas! 

Here is a recipe for Salsa Verde  Want more recipes?  Over 40 are listed in Salsas for only $3.99

To can tomatillos, remove the husk, rinse and boil uncut for about 10 minutes.  Drain and pack into hot jars.  Cover with boiling water.  Leave at least a 1/2" of head space.  Add 1/2 t. salt and 1 t. lemon juice or vinegar.  Now treat them as you would canning tomatoes.

Seed Planting Depth

Seedw per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield

Sun

¼" - ½" 250-300 70-85 6-9 60" 18-36" 75 lb. Full

Planting Tips for Heirloom Tomatoes:

Most gardeners want to get the most out of these delicious heirloom tomatoes and therefore give them a head start on the growing season.  Start these vegetable seeds indoors in sterile potting mix being sure to keep the temperature above 70 degrees.  Some people prefer to use a grow pad but the top of the fridge has been known to be quite effective as well. 

Once the first true leaves appear on your tomato seedlings, transplant into 4" pots until you have completely hardened them off in the garden.  Hardening is a process of exposing the plants more and more to outside temperature until they are hardy enough to tollerat a complete outdoor move.  Generally speaking, by early summer heirloom tomatoes should be transplated into the garden.

Most heirloom varieties are quite productive and will greatly benefit from sturdy supports.  It may also be advisable to add blood and bone to the worked soil to help ensure healthy productive heirloom tomatoes.

Seed Care tips for Heirloom Tomato Seeds:

Heirloom seeds are hardy but always take care with your garden seeds to give them the appropriate amount of moisture - not letting the vegetable seeds dry out prematurely or overwatering and possibly having them rot.

 

Tomatillo Dip

Makes an excellent dip, serve along with barbecued chicken or fish.

8 Tomatillo's, husked, roasted* and peeled

1 Serrano chile, roasted,* peeled ans seeded

1 small clove garlic

1 to 2 scallions, coarsely chopped

1 tablespoon lime juice

1 tablespoon chopped cilantro salt and pepper to taste

In an blender or food processor, combine all ingredients except cilantro. Chop very coarsely; do not over-process. Add cilantro and salt and pepper to taste.

*To roast the tomatillos and chile, place them on a grill or under the broiler and turn them frequently until the skins char and split. This gives them an extra toasted, nutty flavor.

This recipe is from "Recipes from a Kitchen Garden" by Renee Shepherd & Fran Raboff

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